GREEN BEAN, CORN AND TOASTED BARLEY SALAD

SERVES 4

When you get tired of pasta, potato or cabbage salads to go with sandwiches, don't forget to try some with other vegetables or grains. That's why I made this as a side for a leftover pork loin sandwich. I happened to have some leftover roasted corn on the cob which added great flavor, but canned or frozen will do fine, and they do not need to be cooked.

INGREDIENTS

1/4 cup uncooked medium barley

1 can (14.5 ounces) cut green beans, drained

1/4 cup chopped onions

1/2 cup chopped red bell pepper

2 cups canned corn, drained or frozen, thawed (or use fresh corn off the cob)

1 tablespoon finely chopped garlic

Salt and pepper to taste

2 teaspoons dried oregano

2 teaspoons dried parsley

1 teaspoon Dijon mustard

4 teaspoons red wine vinegar

3 tablespoons olive oil

Place the barley in a small saucepan over medium heat. Toast the barley until golden brown, stirring often so it will not burn. Add hot water, a little salt, and cook according to package directions. Cool.

Place the beans, onions, peppers, corn, garlic and barley in a medium bowl. Add salt and pepper to taste. Then add the remaining ingredients and toss well. You could serve immediately, but will be best if placed in refrigerator for about 2 hours or overnight. Bring to room temperature before serving.

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