Corn Salad
Ronnie's Notes
This is a colorful, refreshing salad that is a nice picnic or buffet item. Or you can serve it when you cook food on your outdoor grill. Using thawed, frozen corn and lima beans makes it easy to make.
Prep time: less than 15 minutes plus resting time
Region: Midwest
Instructions
chopped fresh minced basil or 2 tsp.
chopped fresh savory, marjoram or thyme 1/2 cup olive oil 3-4 TB.
red wine vinegar 2 tsp.
Dijon mustard salt and pepper Cover the barley with water and let it rest for one hour.
Drain the barley and place it in a saucepan.
Add 2 cups water and bring the ingredients to a boil.
Lower the heat and cook, covered, for or until all the liquid has been absorbed.
Set aside to cool.
In a large bowl, combine the barley, corn, lima beans, red onion, red pepper, parsley and basil.
Toss ingredients.
Mix together the olive oil, red wine vinegar, mustard and some salt and pepper.
Pour over the salad.
Mix thoroughly.
Let rest for at least before serving at room temperature.
Taste for seasoning and add salt and pepper as desired.