This is yummy--a great summertime use of barley. My previous experience with barley was all in soups, stews, and chili, so I never knew how good it could be in a salad--almost like puffed rice
The corn and two types of bell pepper, along with the parsley, make this pretty.
MY rating is a 4/5. (I don't know where the rogue 2-star rating came from). I thought the dressing needed to be tweaked. I misread "1 teaspoon" of mustard as "1 tablespoon" and I'm glad I did--the taste of the mustard came through perfectly. I also added the juice of 1/2 a lemon (a little more than a "squeeze"). After mixing this it still looked too thick, so I added about 1 tbsp or so of red wine vinegar to the dressing.
Also just to clarify--I read the 1 cup barley as 1 cup uncooked barley (yields 3-3.5 cups cooked). Also the recipe doesn't specify whether to cook the corn--I cooked the corn just a little bit before adding it in so it softened a little.
Picture to follow soon!
