Barley and Corn Salad


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Here's an easy way to have a healthy accompaniment to your main course. Barley has been used to enhance the fibre content and sweet corn gives a crispy texture to the salad. The red and yellow capsicum and spring onions add colour to the dish and make it extremely appealing to the eye.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1/4 cup barley (jau) , washed and drained
5 tbsp sweet corn kernels (makai ke dane)
1/2 cup chopped red and yellow capsicum
2 tbsp finely chopped coriander (dhania)
3/4 cup finely chopped spring onions (whites and greens)
1/2 tsp sugar (optional)
1 tsp roasted cumin seeds (jeera) powder
2 tsp lemon juice
salt to taste

Method
  1. Combine the barley and sweet corn with 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
  2. Allow the steam to escape before opening the lid. Drain and keep aside to cool slightly.
  3. Combine all the other ingredients including cooked barley- sweet corn in a bowl and toss well.
  4. Refrigerate it for at least 1 hour and serve chilled.

Tips
  1. The discarded barley water can be used for vegetable gravies and dals as it is rich in water-soluble vitamins like B and c.
Nutrient values 
EnergyProteinCarbohydrateFatFibreVitamin AVitamin C
53 calories. 1.9 gm. 10.8 gm. 0.3 gm. 2.1 gm 207.4 mcg 29.7 mg.
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 on 03 Jul 12 05:55 PM


Never thought that this recipe will turn out soo well...its very tasty and plus sooo nutritious...Great usage of Barley!!!
 on 03 Jul 12 10:46 AM


Colorful, tasty, healthy and awesome is what i can say for this salad or accompaniments. Barley, corn and tomatoes mixed with spring onions and made tangy with lemon juice.
 on 29 Oct 10 05:00 PM


so easy and simple...very nice salad. also add some peanuts (while pressure cooking) it adds a new flavour...