1 cup barley
1 red bell pepper
1 green pepper
1 bag frozen yellow corn
2 tablespoons and one teaspoon white wine vinegar
1/3 cup olive oil
salt and pepper
Spread double paper towels on a counter or baking sheet and pour the frozen corn onto it. Spread out and allow to thaw. (No cooking!)
Rinse the dry barley and drain.
Bring salted water in a large pot to a boil. Slowly add the barley. Return to a boil and turn the heat down so it boils gently but doesn’t boil over. (Watch out — barley boils over rather easily.) Remove the foam by skimming it. Cook for 30 minutes or until soft but not mushy.
Meanwhile, slice the red pepper into bite-sized pieces and chop parsley.
Drain the cooked barley and rinse under cold water. Let stand until cool.
In a small mixing bowl, add salt and pepper to the vinegar. Add the olive oil slowly, whisking it to blend.
Combine the cool barley, thawed corn, and red pepper in a serving bowl. Pour the oil and vinegar mixture over top and toss to coat.
Sprinkle with the chopped parsley just before serving.