Mexican Barley Salad

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Mexican Barley Salad recipe

Ingredients

  • 1.5 kg Ardo Barley,
  • 500 g Ardo Roasted corn Mexicana,
  • 300 g Ardo Black Beans,
  • 800 g Ardo Sweet Potatoes (Cubes),
  • 250 g Ardo Herb mix alla Mexicana,
  • 200 g Ardo Sliced Red Onion,
  • 200 g sour cream,
  • 2 dl olive oil,
  • 1 dl sushi seasoning,
  • Smoked paprika powder,
  • Pepper and salt.

Allergens

Gluten Lactose

Preparation

  1. Sauté the barley with the Roasted Corn Mexicana in a splash of olive oil.
  2. Sauté the sweet potato in a splash of olive oil and season with pepper, salt, and smoked paprika powder.
  3. Briefly steam the black beans and then cool them down.
  4. Marinate the red onion in some sushi seasoning.
  5. Season the sour cream with pepper and salt.
  6. Mix the Mexican-style herb mix with the rest of the olive oil and blend this into the barley.
  7. Assemble the dish with all the components.
  8. Finish with the sour cream and the pickled red onion.

Ardo products used in this recipe