Shrimp & Corn Salad

Shrimp & Corn Salad

Shrimp & Corn Salad
This barley-based shrimp and corn salad puts these fresh veggies to the taste test. Together the ingredients make for a cool summer meal.
Print
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4 servings

Ingredients
  • 1 cup barley
  • 2 1/2 cups water
  • 1 lb. cooked bay shrimp
  • 2 cups frozen corn, thawed
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 4 green onions, chopped
  • 1 tbsp. chopped fresh thyme
  • 1 tsp. minced lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

  • Methods/steps
    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.
    Additional Tips
    Ready in 1 hr 5 min

    QUICK RECIPE SEARCH
    Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.