Mexican barley and corn salad

Ingredients

• 150 g Barley, hulled
• 1 bunch Spring onion
• 480 g Canned sweet corn
• 1 pcs Lime juice
• 2 clove Garlic
• 1 bunch Coriander (cilantro) leaves, fresh
• 1 tsp Chili pepper flakes
• 5 tbsp Light mayonnaise
• 10 tbsp Sour cream, light
• 2 pinch Salt and freshly ground black pepper to taste

Method

1. Cook the barley in twice the amount of water until tender. Drain the corn and chop the onion.
2. Mix the ingredients thoroughly.
3. Make a dressing with the mayonnaise, sour cream and spices. Season with lime juice.
4. Pour the dressing over the salad and mix thoroughly. If you feel something is missing, add a little more.
5. Serve chilled.