Barley, Shrimp, and Corn Salad

Barley, Shrimp, and Corn Salad

10 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
GERALD GALLOWAY
Recipe by  GERALD GALLOWAY

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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)

Rate This Recipe
LINDA LASHLEY
32

LINDA LASHLEY

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 box. The rest of it I did just as the recipe says, but at the end I thought it needed a little something so I added about 1 teaspoon of Lawry's Season Salt. It seemed to bring out the other flavors even more. I made this for a family picnic and everyone seemed to like it. The lemon gives it a nice tangy flavor, perfect for a hot day.

Elizabeth
11

Elizabeth

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 the recipe pretty closely, though I was a little loose and sloppy with measurements. I felt the thyme was a little overly present, and the onions could have been rather more present. The lemon juice / olive oil dressing is mild but nicely balanced, but in general I felt like I was just wanting a little *more* of something, and the sweetness of the barley was a little pushy. Possibly a little garlic? Or replace the green onions with shallots? Or leeks? I'm also thinking a little bit of a tart crumbly cheese -- like a feta or sour goat cheese, or something in that world -- might be a nice addition. If you haven't cooked with barley before -- I'd only done so once -- be aware that barley is a VERY sweet grain, even sweeter than wheat. So feel free to use strongly flavored savory elements with it to balance out the sweetness.

LindaT
10

LindaT

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 roasted corn that I got at Trader Joe's and also added in some roasted garlic I had made.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 16.6 g
  • 25%
  • Carbs
  • 55.7 g
  • 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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Black Bean and Corn Salad I

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