Easiest Way to Prepare Super Quick Homemade Barley bell peppers salad

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The ingredients needed to make Barley bell peppers salad:

1. Get 1/2 cup barley Pearl
2. Make ready 2 tbsps cowpea beans Red
3. Take 1/4 cup thin tricolor bellpeppers (red, yellow, green) - cut into strips
4. Prepare 1 carrot
5. Get 1 tomato ripe
6. Take 7 - 8 almonds
7. Take 1 tsp olive oil
8. Take 1 tsp lemon juice
9. Prepare 2 cloves garlic finely chopped
10. Prepare 5 - 6 basil fresh leaves finely chopped
11. Prepare salt - as needed
12. Prepare pepper freshly ground powder

Mix the cooked peppers and onions into the barley. Stir though the watercress, lemon juice and some seasoning. Thinly slice the steaks, place on top of the. Corn, barley and bell pepper come together in an easy salad that's tossed with citrus dressing - a perfect side dish.

Steps to make Barley bell peppers salad:

1. Soak pearl barley for atleast 5-6 hours (or overnight)
2. Add more water to the soaked barley and pressure cook for 3-4 whistles
3. Spread the cooked barley on a plate and let it cool completely
4. Soak red cowpea beans in hot water for atleast an hour
5. Pressure cook for 4 whistles with a little salt
6. Strain the cooked cowpea beans and let it cool completely
7. In a small frying pan, heat a little olive oil and saute the bellpepper strips for 3-4 minutes on high flame. This is an optional step. You can add the raw bellpeppers directly in the salad too
8. Cut carrot and tomato into thin strips
9. In a wide salad mixing bowl, take the cooked barley, cooked cowpea beans, sauteed bellpeppers, carrot and tomato strips
10. In a small bowl, take the ingredients for the salad dressing and whisk together
11. Add the dressing to the salad and gently toss together
12. Toast chopped almonds in a hot pan for 3-4 minutes
13. Before serving, add the toasted almonds on top of the salad for the crunch

Thinly slice the steaks, place on top of the. Corn, barley and bell pepper come together in an easy salad that's tossed with citrus dressing - a perfect side dish. Slice bell pepper in half lengthwise, cutting carefully through stem end to keep end intact while removing stem. Discard seeds and inner membranes, and set aside. Heat olive oil in large skillet over medium-low heat.

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