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Source: Stop and Smell the Rosemary

Barley Corn Salad
An enjoyable salad when you're looking for something different.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
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1 cup barley
kernels of 4 to 5 ears cooked corn, (2 cups)
1/2 cup green onions, thinly sliced
1 large tomato, peeled, seeded, and minced
1 to 2 fresh jalapeno, seeded and minced
1/4 cup minced fresh cilantro
2 cloves garlic, peeled and boiled 10 minutes
3 tablespoons white wine vinegar
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
salt
freshly ground pepper




Sprinkle barley into large pot of boiling salted water. Cook, sskimming the foam, for 30 minutes, or until just tender. Barley should be firm. Drain in a colander and rinse with cold water. Let cool. Transfer barley to a large serving bowl. Add corn, green onions, tomato, jalapenos, and cilantro. Toss to combine.

Puree garlic, vinegar, and cumin in a food processor. With machine running, slowly add oil in a thin stream until combined. Season with salt and pepper. Pour dressing over salad and toss.


May substitute a 10-ounce package of frozen corn, cooked and drained, for fresh corn. Barley Corn Salad may be made a day ahead and stored in the refrigerator, but omit cilantro and add it right before serving.


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