• 2 cups cooked barley (cooking directions below)
• 1 can (15 ounces) kidney beans, drained
• 1 cup corn (canned and drained, frozen, or fresh cooked. One large ear of corn makes about 1 cup of cut corn.)
• 1 large red bell pepper, seeded and finely chopped
• 1/2 cup sliced celery
• 1/4 cup sliced green onion
• 1 clove garlic, finely chopped or 1/4 teaspoon garlic powder
• 1/4 cup fresh lemon or lime juice
• 2 tablespoons oil
• Salt and pepper to taste
• Fresh cilantro or parsley sprigs, for garnish (optional)

1. In medium saucepan with lid, bring 3 cups water to a boil.

2. Add 1 cup barley and return to boil. Reduce heat to low, cover, and cook 45 – 60 minutes or until barley is tender and liquid is absorbed.

3. Separate 2 cups and set any extra cooked barley apart.

4. Mix barley with remaining ingredients, except garnish, in a large bowl.

5. Cover and chill several hours or overnight to allow flavors to blend.

6. Garnish with cilantro or parsley sprigs, if desired, and serve.

Refrigerate leftovers within 2 hours.