• Combine the first 10 ingredients in a large, glass serving bowl. Let marinate for at least 1/2 hour at room temperature.
• Defrost the corn and green beans. Discard any accumulated liquid.
• Have all of your remaining ingredients ready while you cook the barley.
• Bring the four cups water to a rolling boil. Add a pinch of salt and the barley. Stir to combine, cover, and reduce the heat to low. Cook barley for 40 minutes or until tender but not mushy.
• When the barley is done, quickly drain and pour it over the tomato mixture. Toss with the remaining ingredients. Add more salt and pepper if needed.

Tips

• The easiest way to peel a clove of garlic is to lightly smash it under the flat side of a chef's knife. The peel then easily pulls away.
• Small grape and cherry tomatoes do not need to be seeded; large ones do because the seeds are slightly bitter.
• When working with hot peppers, place your hand in a plastic bag before holding the pepper to slice. The seeds and membrane are the greatest source of "burn".
• For a great additional flavor to salads, roast cobs of corn over a fire, and cut the kernels off the cob holding a large knife at a 45 degree angle.