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.

Gallery

Recipe Summary

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.

    Advertisement
  • Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.

  • In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Nutrition Facts

487 calories; protein 32.7g 65% DV; carbohydrates 55.7g 18% DV; fat 16.6g 26% DV; cholesterol 221.3mg 74% DV; sodium 557.3mg 22% DV. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/09/2005
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. Read More
(33)

Most helpful critical review

Rating: 3 stars
08/11/2012
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. Read More
(18)
23 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/09/2005
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. Read More
(33)
Rating: 3 stars
08/11/2012
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. Read More
(18)
Rating: 5 stars
07/28/2010
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. Read More
(14)
Advertisement
Rating: 5 stars
07/15/2010
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! Read More
(10)
Rating: 5 stars
07/13/2010
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 husband and I loved it. Read More
(8)
Rating: 3 stars
11/01/2008
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 taste and texture but it didn't go over well with the husband and kids. Read More
(7)
Advertisement
Rating: 1 stars
04/17/2008
There's too much carbo's in the receipe for Diabetics like me. Read More
(7)
Rating: 5 stars
05/17/2008
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 healthy meal side or snack for a hot summer day. Read More
(5)
Rating: 5 stars
04/24/2012
only used 1/3 cup lemon juice and no shrimp and it turned out fantastic!! Read More
(2)
Advertisement