Barley, Shrimp, and Corn Salad

shrimp saladOriginal recipe makes 4 servings

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

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.

PREP 30 mins
COOK 35 mins
READY IN 1 hr 5 mins