Pearl Barley Salad
by Editorial Staff
Pearl barley, beans, and corn go well with each other and, together with a light dressing based on olive oil and lemon juice, turn into an original salad, which can also be served as a side dish for meat, fish, and egg dishes!
Cook: 1 hour 10 minutes
Servings: 2
Ingredients
- Pearl barley – 100 g
- Water – 500 ml
- Sunflower oil – 1 tbsp
- Olive oil – 1 tbsp
- Canned corn – 100 g
- Canned or boiled beans – 100 g
- Lemon juice – 0.5 tbsp
- Parsley – 3 sprigs
- Salt to taste
- Ground black pepper – to taste
Directions
- Pour the pearl barley into a bowl and rinse the cereal, changing the water several times, until the water becomes completely transparent. Drain the water.
- Boil water in a saucepan, add salt, and pour in a tablespoon of sunflower oil. Pour in the washed pearl barley, mix.
- Bring the water to a boil again, reduce heat, and cook the barley for 40-60 minutes under the lid. The finished pearl barley will turn out crumbly, there will be no water left.
- Throw the finished barley in a colander, rinse with plenty of clean cold water. Wait for the water to drain, then pour the pearl barley into a bowl and let the cereal cool completely.
- Combine pearl barley, canned corn, and canned or pre-cooked beans.
- Add chopped parsley, add salt and ground black pepper, add olive oil, and lemon juice.
- Stir the salad.
- The pearl barley salad is ready to serve.
Enjoy your meal!
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