Instructions: In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss

the barley with the dressing and the corn and stir in the tomatoes gently.

Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.

Serves 10 to 12.

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