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Barley, Corn, And Cherry Tomato Salad with Basil Dressing

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CATEGORY CUISINE TAG YIELD
Vegetables June 1992 1 servings

INGREDIENTS

2 c Medium barley
1 ts 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, if
; large, quartered

INSTRUCTIONS

In a kettle bring 10 cups water to a boil, stir in the barley and the
salt, and simmer the barley, covered, for 40 minutes, or until it is
tender. Drain the barley in a colander, rinse it under cold water,
and drain it well. In a blender blend the vinegar, the basil, the
oil, and salt to taste until the dressing is emulsified. In a very
large bowl toss the barley with the dressing and the corn and stir in
the tomatoes gently. Chill the salad, covered, for 1 hour. The salad
may be made 1 day in advance and kept covered and chilled.
Serves 10 to 12.
Gourmet June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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