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
           Salt
      1    Poblano chile, roasted,
           Peeled and diced
      3 tb White wine vinegar
      1    Clove garlic
    1/2    Jalapeno, seeded and
           Coarsely chopped, or to
           Taste
      1 c  Packed cilantro leaves
    1/4 c  Plus 2 tablespoons oil
           Salt and ground black
           Pepper
      4    Scallions, chopped
  1 1/2 c  Cooked fresh corn kernels
      1 pt 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 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.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,