Mexican Barley Salad With Black Beans And Corn

Ingredients

• 1 cup black beans canned rinsed drained
• 1 cup whole-kernel corn frozen thawed
• 0.5 cup cilantro leaves fresh finely chopped
• 0.3 teaspoon ground cumin 
• 5  lettuce leaves 
• 2 tablespoons juice of lime fresh
• 2.5 ounces monterrey jack cheese shredded with jalapeño peppers
• 1 tablespoon olive oil extra-virgin
• 1  poblano pepper seeded chopped
• 1 cup quick-cooking barley uncooked
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• sauce pan

Directions

1. Bring water and salt to a boil in a medium saucepan.
2. Add barley; cover, reduce heat, and simmer 10 minutes.
3. Add corn (do not stir), cover, and cook 5 minutes or until barley is tender.
4. Remove from heat, and let stand, covered, 5 minutes.
5. Transfer barley mixture to a large bowl.
6. Add beans and next 6 ingredients; stir gently.
7. Place lettuce leaves on 5 salad plates; spoon warm mixture onto lettuce leaves.
8. Sprinkle each serving with cheese.