Barley Shrimp And Corn Salad Recipe

Ingredients for Barley Shrimp And Corn Salad

• Pearl Barley
• Small Shrimp
• Frozen Corn Kernels
• Green Pepper
• Red Pepper
• Green Onions
• Dried Thyme
• Lemon, Zest Of
• Fresh Lemon Juice
• 1/4 teaspoon salt (or to taste)
• Freshly ground black pepper to taste
• Olive Oil

How to Make Barley Shrimp And Corn Salad

1. Cook 1 cup of barley in a large pot of boiling salted water until tender, stirring occasionally, about 35-40 minutes. Drain and rinse thoroughly under cold water.
2. While the barley cooks, prepare the remaining ingredients. Peel and devein 1 pound of shrimp. Cut 1 red bell pepper and 1/2 red onion into small dice.
3. Combine the cooked barley, shrimp, 1 cup of fresh or frozen corn kernels, diced bell pepper, and diced red onion in a large bowl.
4. In a small bowl, whisk together the zest and juice of 1 lemon, 1/4 cup extra virgin olive oil, 1/2 teaspoon of dried thyme, 1/4 teaspoon of salt, and freshly ground black pepper to taste.
5. Pour the lemon vinaigrette over the salad and toss gently to combine.
6. Taste and adjust seasoning as needed. Serve immediately or chill for later. Garnish with fresh thyme sprigs before serving (optional).