Barley, Corn, Roasted Poblano and Cherry Tomato Salad with Chile Cilantro Dressing Recipe

Name: Barley, Corn, Roasted Poblano and Cherry Tomato Salad with Chile Cilantro Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 cups packed cilantro leaves; 1/4 cup plus 2 tablespoons vegetable oil; Salt and freshly ground black pepper; 4 scallions, chopped; 1 1/2 cups cooked fresh corn kernels; 1 pint red cherry tomatoes, halved or quartered

Servings: persons

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 cups packed cilantro leaves
1/4 cup plus 2 tablespoons vegetable oil
Salt and freshly ground black pepper
4 scallions, chopped
1 1/2 cups cooked fresh corn kernels
1 pint red cherry tomatoes, halved or quartered

1
In a large pot bring 6 cups water to a boil, stir in the barley and salt.
2
Reduce the heat, cover and simmer the barley for 40 minutes or until tender.
3
Drain the barley and rinse with cold water until it is thoroughly cooled, drain well.
4
In a blender combine the white wine vinegar, garlic, jalapeno, cilantro and vegetable oil and blend until smooth.
5
Season to taste with salt and pepper.
6
In a large bowl combine the cooked barley and the dressing, mixing well.
7
Stir in the scallions, corn and tomatoes and season to taste.
8
Chill the salad, covered, and serve.

231

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 12 ingredients. The key ingredients include: 1 cup medium-grain barley, Salt, 1 poblano chile, roasted, peeled and diced, 3 tablespoons white wine vinegar, and more.

Yes, Barley, Corn, Roasted Poblano and Cherry Tomato Salad with Chile Cilantro Dressing 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 with Chile Cilantro Dressing

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