Colorful contour with Sprouts of Farro (Corn)

Ingredients (for 4):

50 g of barley shoots
200 g of green beans
1 red pepper
1/2 packet of steamed corn
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon chopped parsley

Boil the green beans, drain al dente and cut into pieces.

Sauté barley sprouts, cut and sliced peppers, green beans and corn.

Flavor the vegetables with soy sauce, add 2 tablespoons of water and cook for 5-10 minutes over high heat. Before serving, season with chopped parsley.