Shrimp and Barley Salad with Green Beans Recipe

Name: Shrimp and Barley Salad with Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pearl barley (6 1/2 ounces), rinsed; 1 pound medium shrimp, shelled and deveined; Salt and freshly ground black pepper; 1 pound thin green beans or haricots verts; 1/4 cup olive oil; 3 tablespoons fresh lemon juice; 1/4 cup minced shallots; 2 teaspoons finely grated lemon zest; 1 cup diced celery (1/3 inch); 1 large red bell pepper, finely diced; 1 large green bell pepper, finely diced; 1/4 cup chopped fresh basil; 3 tablespoons chopped fresh cilantro

Servings: persons

3/4 cup pearl barley (6 1/2 ounces), rinsed
1 pound medium shrimp, shelled and deveined
Salt and freshly ground black pepper
1 pound thin green beans or haricots verts
1/4 cup olive oil
3 tablespoons fresh lemon juice
1/4 cup minced shallots
2 teaspoons finely grated lemon zest
1 cup diced celery (1/3 inch)
1 large red bell pepper, finely diced
1 large green bell pepper, finely diced
1/4 cup chopped fresh basil
3 tablespoons chopped fresh cilantro

1
In a medium saucepan, cover the barley with 6 cups of cold water and bring to a boil over high heat.
2
Reduce the heat and simmer until tender, about 1 hour.
3
Drain the barley and let cool.
4
Bring a medium saucepan of water to a boil over high heat.
5
Add the shrimp and cook for 30 seconds after the water returns to a boil.
6
Drain the shrimp and let cool.
7
Season with salt and black pepper.
8
Fill the saucepan with fresh water and bring to a boil.
9
Add 1 teaspoon of salt and the beans and boil until just tender, about 5 minutes.
10
Drain the beans and rinse under cold running water.
11
Drain and pat dry.
12
In a medium bowl, whisk the olive oil with the lemon juice, 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
13
Stir in the shallots and lemon zest.
14
In a large bowl, toss the barley with the shrimp, celery, red and green bell peppers, basil, and cilantro.
15
Add the dressing and toss.
16
Mound the salad on plates or a platter.
17
Toss the beans in the dressing that clings to the bowl and season with salt and black pepper.
18
Garnish the salad with the beans and serve at room temperature.

315

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 13 ingredients. The key ingredients include: 3/4 cup pearl barley (6 1/2 ounces), rinsed, 1 pound medium shrimp, shelled and deveined, Salt and freshly ground black pepper, 1 pound thin green beans or haricots verts, and more.

Yes, Shrimp and Barley Salad with Green Beans 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.

Shrimp and Barley Salad with Green Beans

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