Barley, Corn, Roasted Poblano And Cherry Tomato Salad Wit
Barley Corn Poblano Salad
Last updated 6/12/2012 12:59:22 AM. Recipe ID 22312. Report a problem with this recipe.
Title: Barley, corn, roasted poblano and cherry tomato salad wit
Categories: Try it
Yield: 4 Servings
MMMMM--------------------COOKING LIVE #CL8891-------------------------
1 c Medium-grain barley
1 Poblano chile, roasted,
Peeled and diced
3 tb White wine vinegar
1 Clove garlic
1/2 Jalapeno, seeded and
Coarsely chopped, or to
1 c Packed cilantro leaves
1/4 c Plus 2 tablespoons oil
Salt and ground black
4 Scallions, chopped
1 1/2 c Cooked fresh corn kernels
1 pt Red cherry tomatoes, halved
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 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.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
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