I love this salad served warm or chilled.
Bring broth to a boil in a saucepan. Stir in barley, reduce heat, cover and simmer for 40 to 45 minutes or until tender. Drain and cool.
Combine the corn, beans, peppers, onions, cilantro, and garlic in a large serving bowl and gently stir in the barley.
Stir the salsa, sour cream, and lime juice together in a small bowl and stir salsa mixture in to the corn and barley mixture.
By Deeli from Richland, WA
Combine the first 7 ingredients. In a bowl, combine the Italian dressing mix, sugar, oil and vinegar. Mix very well; pour over first 7 ingredients. Mix thoroughly. Chill several hours or overnight.
Heat 2.5 cups of stock. Add barley, garlic and salt to taste (depends on the salt in the broth) it should be slightly salty. Stir and bring to boil, cover and simmer for 20-30 minutes until tender but firm.
This salad is great whether served at room temperature or chilled in the refrigerator.
