Barley and Corn Salad Video by Tarla Dalal
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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.
Recipe Description for Barley and Corn Salad
- Combine the barley and sweet corn with 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Drain and keep aside to cool slightly.
- Combine all the other ingredients including cooked barley- sweet corn in a bowl and toss well.
- Refrigerate it for at least 1 hour and serve chilled.
- The discarded barley water can be used for vegetable gravies and dals as it is rich in water-soluble vitamins like B and c.
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