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barley-shrimp-and-corn-salad-recipe

Barley Shrimp and Corn Salad

A refreshing and hearty salad with barley, shrimp, and corn. Perfect for a light lunch or dinner.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup barley
  • 1 lb shrimp, peeled and deveined
  • 2 cups corn kernels fresh or frozen
  • 1 red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoon olive oil
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper freshly ground

Instructions 

  1. 1. Cook barley according to package instructions. Drain and let cool.
  2. 2. In a large pot, bring water to a boil. Add shrimp and cook until pink and opaque, about 3-4 minutes. Drain and let cool.
  3. 3. In a large bowl, combine cooked barley, shrimp, corn, red bell pepper, red onion, and cilantro.
  4. 4. In a small bowl, whisk together olive oil, lime juice, salt, and black pepper. Pour over salad and toss to combine.
  5. 5. Serve chilled or at room temperature.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 600mg | Potassium: 500mg | Fiber: 8g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Barley, Corn, Salad, Shrimp
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