Barley, Corn, Roasted Poblano And Cherry Tomato Salad

Recipe Ingredients

1 cup	237ml	Medium-grain barley
		Salt - to taste
1		Poblano chile - roasted, peeled,
		And diced
3 tablespoons	45ml	White wine vinegar
1		Garlic clove
1/2		Jalapeno pepper - seeded, coarsely
		Chopped - (or to taste)
1 cup	16g / 0.6oz	Cilantro leaves - (packed)
1/4 cup	59ml	Vegetable oil - plus
2 tablespoons	30ml	Vegetable oil
		Freshly-ground black pepper - to taste
4		Scallions - chopped
1 1/2 cups	93g / 3.3oz	Cooked fresh corn kernels
1		Red cherry tomatoes - halved, quartered

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8891 broadcast 05-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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