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Parve
Easy
10 Minutes
Diets 
This salad is such a feast for the eyes (and the palate!) that I couldn’t think of a more appropriate name for it. I served it once to seminary girls who don’t “do” (i.e., eat) fish, liver, cholent, and many other foods served, and I was sure they wouldn’t touch it. (See note!) Well, they finished the whole bowl!
2 cups cooked wheat berries or barley or one of each
1/4 cup mixed red and green pepper slices
1/4 cup scallions
1/4 cup Gefen Sliced Black Olives
2 cups (16 ounces/450 grams) frozen corn, partially defrosted
3 tablespoons olive oil
3 tablespoons Kedem Red Wine Vinegar (or other red wine vinegar) or apple cider vinegar
2 tablespoons tamari or Glicks Soy Sauce
2 tablespoons fresh parsley or 6 cubes Dorot Gardens Frozen Parsley or 1 tablespoon dry
1/4 teaspoon dry mustard or to taste
1/4 teaspoon garlic powder or to taste
Mix the salad ingredients together in a bowl. Mix the marinade ingredients together and pour over the salad. Serve cold. Decorate with chopped fresh parsley, if desired.
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