Barley, Corn, Roasted Poblano And Cherry Tomato Salad Recipe

• 1 c. Medium-grain barley Salt to taste
• 1 x Poblano chile roasted, peeled, and diced
• 3 Tbsp. White wine vinegar
• 1 x Garlic clove
• 1/2 x Jalapeno pepper seeded, coarsely minced - (or possibly to taste)
• 1 c. Cilantro leaves - (packed)
• 1/4 c. Vegetable oil plus
• 2 Tbsp. Vegetable oil Freshly-grnd black pepper to taste
• 4 x Scallions minced
• 1 1/2 c. Cooked fresh corn kernels
• 1 pt Red cherry tomatoes halved, quartered

1. In a large pot bring 6 c. water to a boil, stir in the barley and salt.
2. Reduce the heat, cover and simmer the barley for 40 min or possibly till tender.
3. Drain the barley and rinse with cool water till it is thoroughly cooled, drain well.
4. In a blender combine the white wine vinegar, garlic, jalapeno, cilantro and vegetable oil and blend till smooth.
5. Season to taste with salt and pepper.
6. In a large bowl combine the cooked barley and the dressing, mixing well.
7. Stir in the scallions, corn and tomatoes and season to taste.
8. Refrigeratethe salad, covered, and serve.
9. This recipe yields 4 to 6 servings.
10. Comments: The original recipe title as listed is "Barley, Corn, Roasted Poblano And Cherry Tomato Salad With Chile Cilantro Dressing".

salt, chile, white wine vinegar, garlic, pepper, cilantro, vegetable oil, vegetable oil freshly, scallions, corn kernels, red cherry tomatoes

Taken from cookeatshare.com/recipes/barley-corn-roasted-poblano-and-cherry-tomato-salad-78997 (may not work)