Barley, Shrimp, and Corn Salad recipe

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Ingredients

1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

Nutrition Info

486.6 calories
carbohydrate: 55.7 g
cholesterol: 221.3 mg
fat: 16.6 g
fiber: 11.3 g
protein: 32.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 557.3 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.

  2. Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.

  3. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Recipe Yield

4 servings

Recipe Note

A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.

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