Barley, Corn, Roasted Poblano And Cherry Tomato Salad Recipe Recipe

Name: Barley, Corn, Roasted Poblano And Cherry Tomato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Medium-grain barley Salt to taste; 1 x Poblano chile roasted, peeled, and diced; 3 Tbsp. White wine vinegar; 1 x Garlic clove; 1/2 x Jalapeno pepper seeded, coarsely minced - (or possibly to taste); 1 c. Cilantro leaves - (packed); 1/4 c. Vegetable oil plus; 2 Tbsp. Vegetable oil Freshly-grnd black pepper to taste; 4 x Scallions minced; 1 1/2 c. Cooked fresh corn kernels; 1 pt Red cherry tomatoes halved, quartered

Servings: persons

1 c. Medium-grain barley Salt to taste
1 x Poblano chile roasted, peeled, and diced
3 Tbsp. White wine vinegar
1 x Garlic clove
1/2 x Jalapeno pepper seeded, coarsely minced - (or possibly to taste)
1 c. Cilantro leaves - (packed)
1/4 c. Vegetable oil plus
2 Tbsp. Vegetable oil Freshly-grnd black pepper to taste
4 x Scallions minced
1 1/2 c. Cooked fresh corn kernels
1 pt Red cherry tomatoes halved, quartered

1
["In a large pot bring 6 c. water to a boil, stir in the barley and salt.", "Reduce the heat, cover and simmer the barley for 40 min or possibly till tender.", "Drain the barley and rinse with cool water till it is thoroughly cooled, drain well.", "In a blender combine the white wine vinegar, garlic, jalapeno, cilantro and vegetable oil and blend till 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.", "Refrigeratethe salad, covered, and serve.", "This recipe yields 4 to 6 servings.", "Comments: The original recipe title as listed is ""Barley, Corn, Roasted Poblano And Cherry Tomato Salad With Chile Cilantro Dressing""."]

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. Medium-grain barley Salt to taste, 1 x Poblano chile roasted, peeled, and diced, 3 Tbsp. White wine vinegar, 1 x Garlic clove, and more.

Yes, Barley, Corn, Roasted Poblano And Cherry Tomato Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley, Corn, Roasted Poblano And Cherry Tomato Salad Recipe

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