1 cup pearl barley
1 cup tightly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
4 cups cherry tomatoes, halved
2 cups corn kernels, cooked
Bring large pot of water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until tender. Drain; chill under cold running water and drain again.
Meanwhile, in food processor or blender, puree basil, Parmesan, oil, salt and pepper ; stir in garlic. Toss with barley. add tomatoes and corn; toss again.
Cover and refrigerate for up to 2 days.