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Summer Barley Salad

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salad nut free vegetarian memorial day lunch

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Ingredients

1 1/2 cups uncooked pearl barley

1 cup fresh corn kernels (about 2 ears)

1 cup diced seeded plum tomato (about 2 small)

1/2 cup chopped green onions

1/4 cup chopped fresh flat-leaf parsley

20 kalamata olives, pitted and coarsely chopped

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

3/4 cup (3 ounces) crumbled feta cheese

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