*  Exported from  MasterCook  *

          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




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