Title: Barley, corn, roasted poblano and cherry tomato salad
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      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 vegetable
           -oil
           Salt and freshly 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 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
  
  Recipe