Corn salad

By duckieq

Ingredients

• 2 c. water, plus 1t.
• 3/4 tsp salt, divided
• 1 c. quick cook barley
• 2 c. corn kernels
• 1/3 c. olive oil
• 1/3 c. chopped fresh basil
• 3 t. chopped fresh chives
• 1 1/2 t. red wine vinegar
• 1/4 tsp sugar
• 1/4 tsp black pepper
• 3 belgium endives, trimmed and sliced crosswise to 1/2" thick

Details

Servings 6
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

1) bring 2c. water and 1/4 tsp salt to boil. stir in barley, reduce heat and simmer 10 minutes. remove from heat and let stand 5 minutes

2) cook corn in large pot of boiling water 1 minute. drain, rinse in cold water, drain again. pat dry and place in large bowl

3) in blender, combine oil, basil, chives, vinegar, sugar, 1/2 tsp salt, pepper and 1 t. water

4) drain barley: add to corn. stir in endives and dressing