BARLEY, CORN, ROASTED POBLANO AND CHERRY TOMATO SALAD (Fran Rich)

1 cup medium-grain barley
Salt
1 poblano chile, roasted, peeled and diced
3 Tbs. white wine vinegar
1 clove garlic
½ jalapeno, seeded and chopped
1 cup packed cilantro leaves
¼ cup plus 2 Tbs. vegetable oil
Salt & freshly ground black pepper
4 green onions, chopped
1 ½ cups fresh corn kernels, cooked
1 pint red cherry tomatoes, halved or quartered

In large pot bring 6 cups water to boil. Stir in barley and salt. Reduce heat, cover and simmer 40 minutes or until tender. Drain barley and rinse with cold water until thoroughly cooled; drain well. In a blender combine vinegar, garlic, jalapeno, cilantro and vegetable oil and blend until smooth. Season to taste with salt and pepper. In a large bowl combine cooked barley and dressing, mixing well. Stir in scallions, corn and tomatoes and season to taste. Chill salad, covered, and serve.