Barley, Shrimp, and Corn Salad

Barley, Shrimp, and Corn Salad

10
GERALD GALLOWAY 0

"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."

Ingredients

1 h 5 m {{adjustedServings}} servings 487 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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

10
  1. 13 Ratings

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This salad was excellent. I made it because it sounded very healthy and tasty. I did not use quite as much barley as the recipe states. I used 3/4 c. barley and prepared it as directed on the...

This was tasty -- made it for a potluck, where I was looking for something that wasn't Yet Another Pasta Salad. I'm giving it 3 stars, but it could get to 4 with a little tweaking. I followed ...

I really enjoyed this salad. I made a few minor changes - I leftout the raw peppers since they bother me and added edamame and diced tomatoes and some red pepper flakes. I used some frozen roast...