Barley, Corn, And Cherry Tomato Salad With Basil Dressing Recipe

• 2 c. medium barley
• 1 tsp salt
• 1/3 c. white-wine vinegar
• 1 1/2 c. packed fresh basil leaves rinsed and spun dry
• 2/3 c. vegetable oil
• 3 c. cooked fresh corn kernels (cut from about 6 ears)
• 2 pt cherry tomatoes halved or possibly, if large, quartered

1. In a kettle bring 10 c. water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 min, or possibly till it is tender.
2. Drain the barley in a colander, rinse it under cool water, and drain it well.
3. In a blender blend the vinegar, the basil, the oil, and salt to taste till the dressing is emulsified.
4. In a very large bowl toss
5. the barley with the dressing and the corn and stir in the tomatoes gently.
6. Refrigeratethe salad, covered, for 1 hour.
7. The salad may be made 1 day in advance and kept covered and chilled.
8. Serves 10 to 12.

barley, salt, whitewine vinegar, basil, vegetable oil, corn kernels, tomatoes

Taken from cookeatshare.com/recipes/barley-corn-and-cherry-tomato-salad-with-basil-dressing-78993 (may not work)