 | | Directions |
- Follow direction on box for cooking barley. Barley should be firm, drain and rinse with cold water, let cool. Transfer barley to a large bowl.
- Add corn, green onions, tomato, jalapenos and cilantro. Toss to combine ingredients.
- Puree garlic, vinegar and cumin in 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.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Container: Large bowl
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 cup barley (instant) |
| - | | 2 cups fresh corn, cut of cob (3 or 4 medium ears of corn) |
| - | | 1/2 cup thinly sliced green onions |
| - | | 1 large tomato, peeled or unpeeled, chopped |
| - | | 1 1/2 fresh jalapeños, seeded, minced |
| - | | 1/4 cup fresh cilantro, minced |
| - | | DRESSING: |
| - | | 2 cloves garlic, peeled |
| - | | 3 tablespoons white wine vinegar |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/3 cup olive oil |
| - | | salt and pepper |
| - | | *May substitute a 10 oz. package of frozen corn, cooked and drained. |
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