Barley, Corn and Cherry Tomato Salad

• 2 cups medium barley
• 1 teaspoon salt
• 13 cup white wine vinegar
• 1 12 cups packed basil leaves, rinsed and dried
• 12 cup olive oil
• 3 cups cooked corn kernels
• 2 lbs cherry tomatoes, halved or,if large,quartered (get the vary-coloured ones if you can)

1. Boil barley in water to which the salt has been added, covered, for 40 minutes, or until it is tender.
2. Drain, rinse under cold water and drain well.
3. In a blender, blend vinegar, basil and oil.
4. Add salt to taste and blend until dressing is emulsified.
5. In a very large bowl, toss barley with dressing and corn and stir in tomatoes gently.
6. Chill, covered, 1 hour.
7. May be made up to 1 day in advance.
8. Add tomatoes just before serving.

barley, salt, white wine vinegar, basil, olive oil, corn kernels, cherry tomatoes

Taken from www.food.com/recipe/barley-corn-and-cherry-tomato-salad-91713 (may not work)