In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
View recipe: Barley Corn Salad
Barley Corn Salad
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View recipe: Barley Corn Salad
Barley Corn Salad
2 ...
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