8 medium cobs Ontario Sweet Corn, husked
1 cup barley
3 large firm Ontario Field Tomatoes, cubed
Half large sweet green pepper, chopped
8 green onions, sliced
2 medium cloves garlic, minced
1/3 cup vinegar
1/4 cup olive oil
1 1/2 tsp ground cumin
1/2 tsp each salt and pepper
1/4 cup chopped fresh parsley
With sharp knife, cut kernels from cobs to make 4 cups; set aside.
In large saucepan over medium heat, cover and cook barley in 4 cups lightly salted boiling water 35 to 40 minutes or until tender (barley will still be slightly chewy).
Add corn kernels during last 10 minutes; drain, if any liquid remains, and cool.
Gently stir in tomatoes, green pepper, onions and garlic.
Whisk together vinegar, oil, cumin, salt and pepper; pour over corn mixture.
Stir in parsley and toss well to combine.
Cover and refrigerate for several hours for flavour development.