Name: Barley, Shrimp, and Corn Salad recipe
Ingredients: 1 cup barley;2 ½ cups water;1 pound cooked bay shrimp;2 cups frozen corn, thawed;½ cup diced green bell pepper;½ cup diced red bell pepper;4 green onions, chopped;1 tablespoon chopped fresh thyme;1 teaspoon minced lemon zest;¼ cup fresh lemon juice;¼ cup olive oil;½ teaspoon salt;½ teaspoon freshly ground black pepper

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Ingredients

1 cup barley 2 ½ cups water 1 pound cooked bay shrimp 2 cups frozen corn, thawed ½ cup diced green bell pepper ½ cup diced red bell pepper 4 green onions, chopped 1 tablespoon chopped fresh thyme 1 teaspoon minced lemon zest ¼ cup fresh lemon juice ¼ cup olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper

Nutrition Info

486.6 calories carbohydrate: 55.7 g cholesterol: 221.3 mg fat: 16.6 g fiber: 11.3 g protein: 32.7 g saturatedFat: 2.5 g servingSize: - sodium: 557.3 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Directions

Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Recipe Yield

4 servings

Recipe Note

A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.

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