Barley Mushroom Salad

1/2 cup uncooked barley
2 cup water
1/2 pound mushrooms, white, sliced
15 1/2 oz canned yellow corn
4 medium scallions, sliced
2 1/2 tsp lemon zest, finely grated (zested)
2 1/2 Tbsp fresh lemon juice
2 cup cherry tomatoes, halved
1 tsp olive oil
1 1/2 tsp table salt
1/2 tsp black pepper

Recipe Directions
In a medium pan, bring barley and water to a boil. Cover, reduce heat to simmer and cook until tender, about 20 minutes; drain and rinse. Combine barley with remaining ingredients.

Makes about 6 cups