Vegetable & Barley Salad

• 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 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 3/4 cup (3 ounces) crumbled feta cheese

Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.