Pearl barley salad

Pearl barley, beans and corn go well together and, together with a light dressing based on olive oil and lemon juice, turn into an original salad that can also be served as a side dish with meat, fish and egg dishes!

Ingredients

• Pearl barley - 100 g
• Water - 500 ml
• Sunflower oil - 1 tbsp. l.
• Olive oil - 1 tbsp. l.
• Canned corn - 100 g
• Canned or boiled beans - 100 g
• Lemon juice - 0.5 tbsp. l.
• Parsley - 3 sprigs
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Pour the pearl barley into a bowl and rinse the barley, changing the water several times, until the water becomes completely clear. Drain the water.
2. Boil water in a saucepan, add salt and pour in a tablespoon of sunflower oil. Pour the washed pearl barley, mix.
3. Bring the water to a boil again, reduce the heat and cook the barley for 40-60 minutes under the lid. Ready pearl barley will turn out crumbly, there will be no water left.
4. Throw the finished barley in a colander, rinse with plenty of clean cold water. Wait for the water to drain, then pour the barley into a bowl and let the grits cool completely.
5. Combine pearl barley, canned corn and canned or pre-boiled beans.
6. Add chopped parsley, salt and ground black pepper, pour in olive oil and lemon juice.
7. Stir the salad.
8. Pearl barley salad is ready to serve.
9. Bon appetit!