cook barley as label directs. Drain and rinse under cool water; then transfer to a large bowl and toss with 2tblsp. olive oil.

heat remaining oil in a large skillet overedium high heat. Add corn and cook, stirring occasionally, until it begins to char, about 2 more minutes. Add salt and pepper to taste.

Stir the corn mixture into the barley. Add the arugala, lemon zest and lemon juice and toss. season with salt and pepper.