You are here: Home > Videos > Course > Salads > Barley and Corn Salad Video by Tarla Dalal Barley and Corn Salad Video by Tarla Dalal Viewed 18798 times 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. Tweet Recipe Description for Barley and Corn Salad Preparation Time: 5 minsCooking Time: 10 mins Makes 4 servings Show me for servings Ingredients For Barley and Corn Salad1/4 cup barley (jau) , washed and drained5 tbsp sweet corn kernels (makai ke dane)1/2 cup chopped red and yellow capsicum2 tbsp finely chopped coriander (dhania)3/4 cup finely chopped spring onions1/2 tsp sugar1 tsp roasted cumin seeds (jeera) powder2 tsp lemon juice salt to taste Method For barley and corn saladTo make {span class="bold1"}barley corn salad{/span}, 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 the {span class="bold1"}barley corn salad{/span} for at least 1 hour and serve chilled. TipsThe discarded barley water can be used for vegetable gravies and dals as it is rich in water-soluble vitamins like B and c. See step by step images of Barley and Corn Salad recipe RECIPE SOURCE : Cooking with 1 Teaspoon of Oil