bean and barley salad

1 cup barley
3 cups water
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can baby corn cobs, drained and cut into 1/2 inch pieces
1 bell pepper, chopped
1/4 cup chopped green onion
1/4 cup cider or wine vinegar
1/2 cup olive oil
1 clove garlic, squished
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper

In a medium saucepan, combine barley and water. Bring to a boil over high heat, reduce to low, cover and cook until all water is absorbed and barley is tender (35-45 minutes). Rinse under cold water. In a large bowl, combine cooked barley, beans, corn, pepper, and onion. In a smaller bowl, whisk together the vinegar, oil, garlic, cumin, salt and pepper. Add to the bean mixture. Cover and chill.