Mexican Barley Salad With Black Beans And Corn

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Oxmoor House


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2 cups water

1/4 teaspoon salt

1 cup uncooked quick-cooking barley

1 cup frozen whole-kernel corn, thawed

1 cup canned black beans, rinsed and drained

1/2 cup finely chopped fresh cilantro

1 tablespoon extra-virgin olive oil

2 to 3 tablespoons fresh lime juice

1/2 teaspoon salt

1/4 teaspoon ground cumin

1 poblano pepper, roasted, seeded, and chopped

5 lettuce leaves

10 tablespoons (2.5 ounces) shredded Monterey Jack cheese with jalapeƱo peppers

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