Barley, Shrimp and Corn Salad Recipe

Name: Barley, Shrimp and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 1 lb cooked small shrimp; 2 cups frozen corn kernels; ½ cup diced green pepper; ½ cup diced red pepper; 4 green onions, chopped; 1 teaspoon dried thyme, crumbled; 1 teaspoon finely grated lemon, zest of; ¼ cup fresh lemon juice; ½ teaspoon salt; ⅛ teaspoon pepper; ¼ cup olive oil

Servings: persons

1 cup pearl barley
1 lb cooked small shrimp
2 cups frozen corn kernels
½ cup diced green pepper
½ cup diced red pepper
4 green onions, chopped
1 teaspoon dried thyme, crumbled
1 teaspoon finely grated lemon, zest of
¼ cup fresh lemon juice
½ teaspoon salt
⅛ teaspoon pepper
¼ cup olive oil

1
Cook barley in large pot of boiling salted water until tender, stirring occasionally, about 35 minutes.
2
Drain and rinse.
3
Transfer to large bowl.
4
Add shrimp, corn, peppers, onions, thyme and zest.
5
Whisk lemon juice with salt and pepper; whisk in oil in thin stream; add to salad and toss well.
6
Adjust seasoning.
7
(can be prepared up to 1 day ahead and, in fact, gets better as it 'sits'.
8
).

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup pearl barley, 1 lb cooked small shrimp, 2 cups frozen corn kernels, ½ cup diced green pepper, and more.

Yes, Barley, Shrimp and Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley, Shrimp and Corn Salad

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