Tomato Barley Salad

Yield: 12 servings

Ingredients

4 cups cooked pearl barley

1/3 cup Parmesan cheese, grated

1/4 cup vegetable oil

1-1/2 teaspoons fresh basil, minced

1 teaspoon garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups cherry tomatoes, halved

2 cups frozen corn, thawed

Add To

Directions:

Place barley in a large bowl. In a small bowl, combine the cheese, oil, basil, garlic, salt and pepper; mix well. Pour over barley and toss to coat. Add tomatoes and corn; Toss to combine. Cover and refrigerate for 2 hours.

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