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