Mexican Barley Salad With Black Beans And Corn

• 2 cups water
• 1/4 teaspoon salt
• 1 cup uncooked quick-cooking barley
• 1 cup frozen whole-kernel corn, thawed
• 1 cup canned black beans, rinsed and drained
• 1/2 cup finely chopped fresh cilantro
• 1 tablespoon extra-virgin olive oil
• 2 to 3 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 poblano pepper, roasted, seeded, and chopped
• 5 lettuce leaves
• 10 tablespoons (2.5 ounces) shredded Monterey Jack cheese with jalapeno peppers

1. Bring water and salt to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 10 minutes. Add corn (do not stir), cover, and cook 5 minutes or until barley is tender. Remove from heat, and let stand, covered, 5 minutes.
2. Transfer barley mixture to a large bowl. Add beans and next 6 ingredients; stir gently. Place lettuce leaves on 5 salad plates; spoon warm mixture onto lettuce leaves. Sprinkle each serving with cheese.

water, salt, barley, corn, black beans, fresh cilantro, extravirgin olive oil, lime juice, salt, ground cumin, pepper, shredded monterey jack cheese

Taken from www.myrecipes.com/recipe/mexican-barley-salad-with-black-beans-corn (may not work)