Barley and Corn Salad

Tarla.Dalal's picture

Mar. 04, 2014

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 color to the dish and make it extremely appealing to the eye.


Barley 1/4 Cup (4 tbs) , washed and drained
Sweet corn kernels 5 Tablespoon
Chopped capsicum 1/2 Cup (8 tbs) (red and yellow mixed)
Finely chopped coriander 2 Tablespoon
Finely chopped spring onion 3/4 Cup (12 tbs) (whites and greens)
Sugar 1/2 Teaspoon (Optional)
Roasted cumin seed powder 1 Teaspoon
Lemon juice 2 Teaspoon
Salt To Taste



1. In pressure cooker, place barley and sweet corn with 1 cup of water. Pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Drain and keep aside to cool slightly.

2. In a large bowl, mix chopped capsicum, coriander, spring onion, sugar (if using), cumin powder, lemon juice, and salt with cooked barley and sweet corn. Pop the bowl in refrigerator for at least 1 hour.


3. Serve chilled.


The discarded barley water can be used for vegetable gravies and dals.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 76Calories from Fat 5

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 104 mg4.33%

Total Carbohydrates 16 g5.3%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet