Recipe - Barley Corn Roasted Poblano And Cherry Tomato Salad

1 cup Mediumgrain barley
Salt
1 Poblano chile, roasted,
peeled and minced
3 tablespoon White wine vinegar
1 Clove garlic
One half Jalapeno, seeded and
coarsely chopped, or to
taste
1 cup Packed cilantro leaves
One fourth cup Plus 2 tablespoons vegetable
oil
Salt and freshly ground
black pepper
4 Scallions, chopped
1 One half cup 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 by: Cooking Live Show #8891 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997