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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 487 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

10
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 ...

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...

Excellent! Very fresh tasting. I added lots of fresh parsley at the end and we all LOVED it here. My son and I are big shrimp fans and I'm always on the lookout for tasty recipes so thanks!

I made only a few small changes, I used half the amount of corn called for and half the amount of green onions and upped the lemon juice in the dressing slightly due to personal tastes. My husb...

I wasn't quite sure if this was supposed to be served hot or cold. I rinsed the barley in cold water before I tossed in the other ingredients. I added some fresh lemon thyme. I liked the tast...

There's too much carbo's in the receipe for Diabetics like me.

This recipe is quite tasty. I used "veggie shrimp" that I bought at Whole Foods because I'm a vegetarian. I added a hint of sugar, although it's just as tasty without. This is a light and health...

only used 1/3 cup lemon juice and no shrimp and it turned out fantastic!!