Corn & Barley Salad

2 C cooked barley
3 ears cooked fresh corn cut from the cob or 2+ C frozen, thawed, drained.
1/2 C scallions, thinly sliced and chopped
1 large tomatoe chopped
1-2, 4 in. fresh hot chilies, seeded and minced

Cook barley and cool, add the corn, scallions, tomatoe and chili pepper and toss well.

Drizzle the salad with the following dressing:

1/3 C olive oil
3 T balsamic vinegar
2 cloves of garlic, minced
1 squirt of mustard
salt and papper to taste
whisk all of the ingredients together

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