Barley Corn Salad

RECIPE INGREDIENTS 2 cups cooked medium pearl barley 2 cups frozen corn, thawed 1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 3 green onions, chopped 1 tablespoon minced fresh cilantro or parsley 2 tablespoons lemon juice 2 tablespoons canola oil 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/8 teaspoon pepper
DIRECTIONS In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.