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Ingredients
- 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
Directions
- 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. Drain the barley in a colander, rinse it under cool water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste till the dressing is emulsified. In a very large bowl toss
- the barley with the dressing and the corn and stir in the tomatoes gently.
- Refrigeratethe salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.
- Serves 10 to 12.
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