Corn Salad

By á-2512

Ingredients

• 2 C water, plus 1 T
• 3/4 tsp salt, divided
• 1 C. quick-cooking barley
• 2 C. corn kernels (4 ears)
• 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 inch thick
• Halved cherry tomatoes for garnish

Preparation

Step 1

1. Bring 2 C water and 1/4 tsp. salt to boil in a saucepan. Stir in barley; reduce heat and simmer, covered, 10 min. Remove; from heat. Let stand 5 minutes.

2. Cook corn in a large pot of boiling water, 1 minute. Drain, rinse in cold water, drain again, and pat dry. Place in a large bowl.

3. In a blender, combine oil, basil, chives, vinegar, sugar, 1/2 tsp. salt, pepper, and 1 T. water. Drain barley and add to corn. Stir in endives and dressing. Top with tomatoes.