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

1. 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. 2

   Drain the barley in a colander, rinse it under cool water, and drain it well.

3. 3

   In a blender blend the vinegar, the basil, the oil, and salt to taste till the dressing is emulsified.

4. 4

   In a very large bowl toss

5. 5

   the barley with the dressing and the corn and stir in the tomatoes gently.

6. 6

   Refrigeratethe salad, covered, for 1 hour.

7. 7

   The salad may be made 1 day in advance and kept covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.