Barley, corn, roasted poblano and cherry tomato salad

 
           Barley, Corn, Roasted Poblano And Cherry Tomato Salad
 
 Recipe By     : Cooking Live Show #8891
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           medium-grain barley
                         salt
    1                    poblano chile -- roasted, peeled
                         -- and diced
    3      tablespoons   white wine vinegar
    1      clove         garlic
      1/2                jalapeno -- seeded and
                         -- coarsely chopped,
                         -- or to taste
    1      cup           packed cilantro leaves
      1/4  cup           plus 2 tablespoons vegetable oil
                         salt and freshly ground black pepper
    4                    scallions -- chopped
    1 1/2  cup           cooked fresh corn kernels
    1      pint          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
 
 
 
 
                    - - - - - - - - - - - - - - - - - -