Barley, Corn, Roasted Poblano And Cherry Tomato Salad
Barley, Corn, Roasted Poblano And Cherry Tomato Salad is a home-style recipe made with White Wine Vinegar, Garlic, and Plus Vegetable Oil.
Ingredients
- 3 tbsp
- 1 clove
- 1/4 cup
Method (preview)
- 1
In a large pot bring 6 cups water to a boil, stir in the barley and salt.
- 2
Reduce the heat, cover and simmer the barley for 40 minutes or until tender.
Drain the barley and rinse with cold water until it is thoroughly cooled, drain well.
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