Barley, Shrimp, and Corn Salad

1 cup whole hulless barley

2 ½ cups water

1 lb. cooked shrimp with tails removed

2 cups frozen corn, thawed

½ cup diced green bell pepper

½ cup diced red bell pepper

4 green onions, chopped

2 cloves garlic, diced finely

1 cup grape tomatoes

1 Tbs. chopped fresh Thyme

1 tsp. minced lemon zest

2 Tbs. minced fresh parsley

¼ cup fresh lemon juice

¼ cup olive oil

½ tsp. salt

½ tsp. season salt

½ tsp. freshly ground black pepper

Combine barley and water in a saucepan.  Bring to a boil.  “Cover, reduce heat, and simmer for approximately 45 minutes.  When barley is done, transfer it to a large bowl to bring to room temperature.  Then toss with corn, red and green bell peppers, green onions, and tomatoes.  In a small bowl, whisk together thyme, parsley, lemon zest, garlic, season salt, lemon juice and oil.  Pour dressing over barley salad, and toss to combine.  Add salt and pepper to taste.  Refrigerate overnight to blend flavors.  On the next morning, add shrimp and toss gently.  Serve.