Barley, Corn, Roasted Poblano and Cherry Tomato Salad
| Yield: | 1 Servings |
| Categories: |
| 1 | c | Medium-grain barley |
| Salt | ||
| 1 | Poblano chile, roasted, peeled and diced | |
| 3 | tb | White wine vinegar |
| 1 | Clove garlic | |
| 1/2 | Jalapeno, seeded and coarsely chopped, or to taste | |
| 1 | c | Packed cilantro leaves |
| 1/4 | c | Plus 2 tablespoons vegetable oil |
| Salt and freshly ground black pepper | ||
| 4 | Scallions, chopped | |
| 1 1/2 | c | Cooked fresh corn kernels |
| 1 | pt | Red cherry tomatoes, halved or quartered |
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