<http://schema.org/recipeInstructions>
" In 2-quart saucepan, heat water to boiling over high heat. Stir in barley; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender. Meanwhile, place corn on plate in microwave oven. Cook on High 4 to 5 minutes, turning and rearranging corn halfway through cooking. Cool slightly until easy to handle. Chop enough basil leaves to equal 1/3 cup; reserve remaining basil for garnish. With sharp knife, cut corn kernels from cobs. In large bowl, with fork, mix vinegar, oil, salt, and pepper; stir in corn, warm barley, tomatoes, green onions, and chopped basil until combined. If not serving right away, cover and refrigerate up to 4 hours. Garnish with basil leaves."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3807/barley-corn-salad-2881/>