Barley, Bean, and Corn Salad

by Sarah from Frog Hollow in Skippack, PA

2 c pearl barley
6 c water
3/4 c vegetable oil
3/4 c balsamic vinegar
1 bunch parsley leaves (or more, you can't have too much)
Lots of salt and freshly ground pepper
2 cans dark red kidney beans
2 10 oz pkgs of frozen corn

Place barley and water in a pan, bring to boil then simmer partially covered until tender, about 30 minutes. Meanwhile, prepare the dressing in a large bowl: oil, vinegar, salt, pepper. Mince the parsley and add to dressing. Drain and rinse the kidney beans and frozen corn, add to dressing. When barley is done, drain it and add to the bowl. The warmth of the barley will finish thawing the corn. Toss and adjust seasoning. Serve warm, room temp or cold. Holds in the fridge for days. Great with grilled meat. This recipe makes enough for a crowd. Halve or quarter for a family meal.