Barley Salad With Tomatoes And Corn Recipe

Ingredients for Barley Salad With Tomatoes And Corn

• Pearl Barley
• Basil Leaves
• Parmesan Cheese
• Olive Oil
• Garlic Cloves
• Cherry Tomatoes
• Corn Kernels
• Salt And Pepper

How to Make Barley Salad With Tomatoes And Corn

1. Bring 4 cups of water to a boil in a large pot. Add 1 cup of barley and bring back to a boil.
2. Reduce heat to low, cover, and simmer for 50 minutes, or until the barley is tender.
3. Drain the barley and rinse under cold running water until cooled. Set aside.
4. In a food processor, combine 1/2 cup packed fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, and 2 cloves of minced garlic. Puree until smooth.
5. Season the basil mixture with salt and pepper to taste.
6. In a large bowl, gently toss the cooked barley with the basil dressing.
7. Add 1 cup of fresh or frozen corn kernels and 1 1/2 cups of chopped tomatoes to the barley mixture.
8. Toss gently to combine. Taste and adjust seasoning as needed.
9. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Can be made 2 days ahead.