Ingredients for Barley Shrimp And Corn Salad
- 1 cup pearl barley
- 1 pound small shrimp, peeled and deveined
- 1 cup fresh or frozen corn kernels
- 0 green pepper
- 1 red bell pepper
- 0 green onions
- 1/2 teaspoon dried thyme
- Lemon, Zest Of
- Juice of 1 lemon
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 cup extra virgin olive oil
- 1/2 red onion
- Fresh thyme sprigs for garnish
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How to Make Barley Shrimp And Corn Salad
- 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.
- 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.
- Combine the cooked barley, shrimp, 1 cup of fresh or frozen corn kernels, diced bell pepper, and diced red onion in a large bowl.
- 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.
- Pour the lemon vinaigrette over the salad and toss gently to combine.
- Taste and adjust seasoning as needed. Serve immediately or chill for later. Garnish with fresh thyme sprigs before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
9g
Fat
12g
Carbs
20g
