Barley Corn Salad Recipe
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Fresh and satisfying salad
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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.
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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