Discover a vibrant explosion of flavors with our Barley Corn Roasted Poblano and Cherry Tomato Salad! This delightful Mexican-inspired dish is not just a feast for the eyes; it’s a wholesome medley that brings together the nutty texture of barley, the smoky sweetness of roasted poblano peppers, and the juicy burst of cherry tomatoes. Perfect as a side dish or a light main course, this salad is bound to impress your family and friends while keeping your taste buds dancing. Ready to elevate your culinary repertoire? Let’s dive into this easy, mouthwatering recipe that’s as nutritious as it is delicious!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup barley
- 2 roasted poblano peppers (chopped)
- 1 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped)
- 1/4 cup lime juice
- Salt and pepper to taste
Instructions
- Rinse the barley thoroughly under cold running water to remove any debris or excess starch.
- In a medium saucepan, combine the barley with 3 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes until barley is tender but still has a slight bite.
- While the barley is cooking, prepare the poblano peppers by roasting them directly over an open flame or under a broiler, turning occasionally until the skin is completely charred and blistered.
- Place the roasted poblano peppers in a sealed paper bag or covered bowl for 10 minutes to steam, which will make removing the skin easier.
- Carefully peel the charred skin off the poblano peppers, remove the seeds, and chop them into small, uniform pieces.
- Halve the cherry tomatoes and roughly chop the fresh cilantro.
- Once the barley is cooked, drain any excess water and let it cool to room temperature for about 5-7 minutes.
- In a large mixing bowl, combine the cooked barley, roasted poblano peppers, cherry tomatoes, and chopped cilantro.
- Drizzle fresh lime juice over the salad, then season with salt and freshly ground black pepper to taste.
- Gently toss all ingredients to ensure even distribution of flavors and dressing.
- For best results, let the salad sit for 10-15 minutes before serving to allow flavors to meld together.
- Serve chilled or at room temperature as a refreshing and nutritious side dish or light main course.
Tips
- Rinse the Barley: Always rinse the barley thoroughly before cooking to remove any debris and excess starch, which can help improve its texture.
- Roasting Poblano Peppers: For the best flavor, roast the poblano peppers over an open flame or under a broiler. Keep an eye on them as they char to ensure even roasting.
- Steaming for Easy Peeling: After roasting, placing the peppers in a sealed paper bag or covered bowl for about 10 minutes helps steam them, making the skins easier to peel off.
- Cool the Barley: Let the cooked barley cool to room temperature before mixing it with the other ingredients. This prevents the salad from wilting and keeps it fresh.
- Flavor Infusion: For an enhanced flavor experience, allow the salad to sit for 10-15 minutes after mixing. This resting time lets the ingredients meld together beautifully.
- Serving Suggestions: Serve the salad chilled or at room temperature for a refreshing dish. It pairs wonderfully with grilled meats or can be enjoyed on its own as a light meal.
- Customize Your Salad: Feel free to add other ingredients like avocado, black beans, or corn for extra texture and flavor. The possibilities are endless!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 6g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
