- 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.
|Prep Time: 30 minutes|
Cook Time: 10 minutes
Container: Large bowl
Serving Size: 1 cup
|-||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 jalapeÃƒÂ±os, seeded, minced|
|-||1/4 cup fresh cilantro, minced|
|-||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.|