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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Barley is seldom used in recipes and especially salads. This is a great combination of flavors that I think you will find quite addicting. Ingredients:
1 cup pearl barley |
1 1/2 cups of fresh white corn off the cob (or 1 10 0z. package of frozen, thawed) |
1/4 cup finely chopped red onion |
1 large tomato, seeded and chopped fine |
1-2 jalapeño peppers, seeded and chopped fine |
2 cloves of garlic minced |
1/3 cup white wine vinegar |
3/4 teaspoon ground cumin |
1/3 cup olive oil |
1/4 cup minced fresh cilantro |
salt and pepper to taste |
Directions:
1. Boil barley in a large volume of salted water until done ( about 20-25 minutes) and rinse.
2. Whisk the garlic, salt and pepper with the vinegar and oil until well blended
3. Combine all ingredients together in a bowl, cover and chill over night.
4. Serve at room temperature
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