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