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BARLEY, TOMATO AND CORN SALAD

Serves: 6

1 cup pearl barley tightly packed
1 cup basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1/2 teaspoon each salt and pepper
2 cloves garlic, minced
4 cups cherry tomatoes, halved
2 cups corn kernels, cooked (about 3 cobs)

Bring large pot of boiling water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until tender. Drain; chill under cold running water and drain again.
In food processor, puree basil, parmesan, oil, salt and pepper; stir in garlic. Toss with barley. Add tomatoes and corn; toss again.


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