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 tbsp
fresh lemon juice
2 tbsp
olive oil
1/4 tsp
salt
1/4 tsp
freshly ground black pepper
1
garlic clove, minced
3/4 cup
crumbled feta cheese