Corn and Barley Salad

Rinse the barley under cold water and drain well.

Bring a pot of salted water to a boil and add the rinsed barley.

Simmer the barley until tender but still chewy, about 25–30 minutes.

Drain the cooked barley in a colander and transfer to a large mixing bowl.

While the barley cooks, prepare a dressing by whisking together the oil, lemon juice, salt, and pepper in a small bowl.

Dice the red pepper and green pepper into small, even pieces, and slice the green onions into thin rounds.

Add the corn, diced red pepper, diced green pepper, and green onions to the cooked barley.

Pour the lemon-oil dressing over the vegetables and barley, and toss gently until evenly coated.

Roughly chop the parsley and fold it into the salad just before serving, adjusting salt and pepper to taste.