Barley, Shrimp and Corn Salad |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 cup pearl barley |
1 lb cooked small shrimp |
2 cups frozen corn kernels |
1/2 cup diced green pepper |
1/2 cup diced red pepper |
4 green onions, chopped |
1 teaspoon dried thyme, crumbled |
1 teaspoon finely grated lemon, zest of |
1/4 cup fresh lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup olive oil |
Directions:
1. Cook barley in large pot of boiling salted water until tender, stirring occasionally, about 35 minutes.
2. Drain and rinse.
3. Transfer to large bowl.
4. Add shrimp, corn, peppers, onions, thyme and zest.
5. Whisk lemon juice with salt and pepper; whisk in oil in thin stream; add to salad and toss well.
6. Adjust seasoning.
7. (can be prepared up to 1 day ahead and, in fact, gets better as it sits.).
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