Salad with pearl barley, corn and zucchini – a detailed recipe cooking. 
The photodishes: Kon Pulos Time: 1 hour. 20 minutes. Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. pearl barley
- 3 small zucchini cut into small pieces
- 6 ears of corn, cut grain
- 1/2 tbsp. olive oil
- 3 tbsp. l red wine vinegar
- 4 feathers of green onion, finely chopped
- 1 tbsp. finely chopped basil
- 3/4 Art. crumbled goat cheese
Recipes with similar ingredients: pearl barley, corn, zucchini
Recipe preparation:
- In a pan, bring salt water to a boil. Add the barley; cook until cooked for 45 to 50 minutes. Drain and transfer into a large bowl.
- Heat 2 tbsp. l olive oil in a large pan on moderately high fire. Add zucchini and fry, stirring, until brown, 4 to 5 minutes Add the corn and cook until until it becomes soft, from 2 to 3 minutes. Season 1/2 tsp salt and a few pinches of ground pepper. Add vegetables to barley and let cool.
- In a small bowl, mix the vinegar remaining 6 tbsp. l olive oil, 1/4 tsp salt and pepper. Pour salad dressing, add green onions and basil, mix. Decorate with goat top Cheese. Asparagus and Corn Salad Recipe.
