In a saucepan, bring broth to a boil. Stir in barley.

Reduce heat; cover and simmer for 40 to 45 minutes or until tender. Drain and cool.

In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley.

Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold.

Place barley, water and salt in large saucepan. Bring to boil.

Cover and cook on low heat for 1 hour or until tender. Drain well.

Pour Italian dressing over warm barley and toss to coat lightly. Cover and chill.

Add remaining ingredients, except garnish.

For chilled salad: Spoon barley mixture into serving bowl; chill 2 to 3 hours.

For a hot salad: Spoon mixture into a baking dish or individual ramekins. Bake at 350 ºF 15 to 20 minutes or until heated through.

Or heat in microwave over on high 2 to 3 minutes.

Garnish salad with tomato slices or wedges and lettuce leaves, if desired.