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Barley-corn salad Recipe


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     Barley-corn salad

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian

2 cups water, plus 1 Tbsp
3/4 tsp salt, divided
1 cup quick-cooking barley
2 cups corn kernels (4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 Tbsp chopped fresh chives
1& 1/2 Tbsp red-wine vinegar
1/4 tsp sugar
1/4 tsp freshly ground pepper
3 Belgian endives, trimmed, slices crosswise 1/2 inch
halved cherry tomatoes for garnish

Bring 2 cups water and 1/4 tsp salt to boil in saucepan. Stir in barley; reduce heat and simmer, covered, 10 minutes. Rmove from heat; let stand 5 minutes
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.
In a blender, combine oil, basil, chives, vinegar, sugar, 1/2 tsp salt, pepper, and 1 Tbsp water. Drain barley; add to corn. Stir in endives and dressing. Top with tomatoes.

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