Barley, Corn And Roasted Red Pepper Salad - cooking recipe

Ingredients

1/2 cup mayonnaise
1 cup buttermilk
2/3 cup grated Parmesan cheese
2 T red wine vinegar
1-1/2 cups pearl barley
8 cups cold water
2 t salt
2 cups fresh corn kernals or frozen, thawed, drained (cooked)
1 7oz jar roasted red peppers drained and cut into 1/2 inch pieces
2/3 cup thinly sliced green onions

Preparation

Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar.

Place barley in strainer, rinse under cold water. Combine barley, 8 cups water and 2 t salt in medium saucepan, bring to boil. Reduce heat to medium-low, paritally cover and simmer until barley is just tender, stirring occasionally, about 30 minutes. Drain.

Mix barley, corn, peppers and 1/2 cup onions in bowl. Add 1 cup dressing. Season with salt and pepper. Transfer to serving bowl. Chill. Top with remaining green onions. Pass remaining dressing.