Barley, Corn, Roasted Poblano And Cherry Tomato Salad
Barley Corn Poblano Salad
Last updated 6/12/2012 1:07:12 AM. Recipe ID 33074. Report a problem with this recipe.
Title: Barley, corn, roasted poblano and cherry tomato salad
Categories: Cooking liv, Import
Yield: 1 Servings
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 vegetable
Salt and freshly ground
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 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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