Summer Barley Salad

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5 cups cooked pearl barley (from 1 cup raw)

1 cup red pepper, diced (about 1 pepper)

1 1/2 cups fresh, cooked corn kernels (from about 2 ears or use thawed frozen)

1 cup zucchini, diced

1/2 cup red onion, diced

1/4 cup sherry vinegar or lemon juice

1 garlic clove, finely minced

1/2 cup olive oil

Salt and pepper

1/4 cup fresh basil, finely chopped

1/4 cup fresh parsley, finely chopped

2 T mint, finely chopped

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