Barley, Shrimp, and Corn Salad recipe

4 servings

1 cup barley

2 1/2 cups water

1 pound cooked bay shrimp

2 cups frozen corn, thawed

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

4 green onions, chopped

1 tablespoon chopped fresh thyme

1 teaspoon minced lemon zest

1/4 cup fresh lemon juice

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Combine barley and water in a saucepan.

Bring to a boil.

Cover, reduce heat, and simmer for approximately 35 minutes.

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.