Corn And Barley Salad - cooking recipe

Ingredients

2 c. cooked pearl barley
2 c. corn (fresh or canned)
1/2 c. cucumber, thinly sliced
1/2 c. (2-inch) julienne-cut red bell peppers
3 Tbsp. white vinegar
1 Tbsp. water
1 Tbsp. vegetable oil
1/4 tsp. salt
1/4 tsp. basil
1/8 tsp. white pepper
romaine lettuce

Preparation

Combine the first 4 ingredients in a bowl.
Combine the vinegar and the next 5 ingredients; stir well.
Pour over barley mixture and toss well.
Serve at room temperature or chilled on lettuce-lined salad plates.
Serves four.