Barley Salad with Tuna and Vegetables

Barley doesnt often find its way onto our plates, which is truly a shame. It is an ancient type of wheat with many positive effects on the body. It is particularly rich in proteins and fibers and is also recommended for those who are allergic to gluten in wheat.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 1 cup Pearl barley

  • 1 can Fish, tuna, in brine

  • 0.5 cans Corn, yellow, in brine

  • 1 handful Tomato, red

  • pieces Parsley, fresh

  • 2 spoons Oil, olive

  • 2 spoons Juice, lemon

  • pieces Salt, table

Steps

  1. Place the barley in a sieve and rinse it thoroughly under running water. Cook it in slightly salted boiling water for 20-30 minutes. Drain the cooked barley and let it cool.

  2. Wash the tomatoes and cut them into quarters. Roughly chop the parsley. Drain the corn and rinse it under running water. Drain the water from the can of tuna.

  3. In a bowl, add the cooled barley and season it with olive oil and lemon juice. Mix in the drained and flaked tuna, cherry tomatoes, corn, and parsley. Mix the ingredients well. Taste the salad and season it further with salt and/or pepper if needed.

Nutrition Information (Per 100g)

  • Calories: 132.74 kcal
  • Fat: 6.85 g
    • Saturated Fat: 0.6 g
  • Carbohydrates: 5.06 g
    • Sugars: 0.89 g
  • Protein: 10.42 g
  • Fiber: 0.3 g

Advice

Instead of parsley, you can use basil, and you can also add olives, feta, and red pepper to the salad if desired.