Barley, Corn, Roasted Poblano And Cherry Tomato Salad

* Exported from MasterCook *

Barley, Corn, Roasted Poblano And Cherry Tomato Salad

Recipe By : Cooking Live Show #8891
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup medium-grain barley
salt
1 poblano chile -- roasted, peeled
-- and diced
3 tablespoons white wine vinegar
1 clove garlic
1/2 jalapeno -- seeded and
-- coarsely chopped,
-- or to taste
1 cup packed cilantro leaves
1/4 cup plus 2 tablespoons vegetable oil
salt and freshly ground black pepper
4 scallions -- chopped
1 1/2 cup cooked fresh corn kernels
1 pint red cherry tomatoes -- halved or quartered

In a large pot bring 6 cups water to a boil, stir in the barley and
salt. Reduce the heat, cover and simmer the barley for 40 minutes or
until tender. Drain the barley and rinse with cold water until it is
thoroughly cooled, drain well. In a blender combine the white wine
vinegar, garlic, jalapeno, cilantro and vegetable oil and blend until
smooth. Season to taste with salt and pepper.

In a large bowl combine the cooked barley and the dressing, mixing
well. Stir in the scallions, corn and tomatoes and season to taste.
Chill the salad, covered, and serve.

Yield: 4 to 6 servings




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