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Ingredients:
Barley 4 cups
Frozen corn, thawed 1 cup
Green onion, sliced 1 cup
Red bell pepper, chopped ½ cup
Green bell pepper, chopped ½ cup
Lime peel, grated ½
Lime juice 2 Tbs
Balsamic Vinegar ½ cup
Vegetable oil 3 Tbs
Dill weed 1 ½ tsp
Salt ½ tsp

Method:
Prepare barley according to package directions. Let cool. Combine barley, corn, onion and peppers together in a large bowl. To prepare dressing combine lime peel, juice, vinegar, oil, salt and dill in a small bowl. Whisk to blend. Pour dressing over corn mixture. Toss well. Cover and refrigerate.

Ingredients:
Sweet Corn 1 tin
Capsicum 125 gm
Onion 125 gm
Spring onion 100 gm
Tomato 125 gm
Lemon juice 3 no
Olive 12 no
Salt, pepper to taste
Olive oil 10 ml
 
Method:
Cut capsicum, onion, spring onion, tomato and mix with sweet corn. Next add lemon juice, salt, pepper, olive and olive oil. Put in a serving dish and decorate with tomato, lemon slice, and salad leaf.
Time:
Preparation time: 10 mins
Serves: 10-12

Ingredients:

2 kg mangoes, cut in 1 – 1 ½ inch cubes 
½ tsp cumin seeds, roasted and crushed (optional) 
¼ - ½ tsp black cumin seeds 
2 green chillies, finely sliced 
1 tbsp fresh mint leaves, chopped (keep some whole for garnish)
Juice of 3 small lemons 
½ tsp salt 
Iceberg lettuce

Method:
Mix all the ingredients except the lettuce and chill until ready to serve.
Line a bowl with lettuce leaves. Spoon mango salad on top and serve.