Barley Shrimp And Corn Salad Recipes

BARLEY SALAD WITH CORN AND ZUCCHINI

Steps:

• Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
• Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.

BARLEY, SHRIMP, AND CORN SALAD

Steps:

• 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.

BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING

Steps:

• Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
• While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
• Remove barley from heat (when tender) and let stand, covered, 5 minutes.
• While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
• Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

BARLEY, SHRIMP, AND CORN SALAD

Steps:

• 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.

BARLEY, SHRIMP, AND CORN SALAD

Steps:

• 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.

BARLEY, SHRIMP, AND CORN SALAD

Steps:

• 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.

BARLEY CORN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

CORN AND SHRIMP SALAD

Steps:

• In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

BARLEY, CORN AND LOBSTER SALAD

Steps:

• Steam the lobsters until they turn bright red, about 10 minutes. Set aside until cool enough to handle. Remove the meat and cut into large chunks.
• Toss the lobster, barley and corn together. Add the lemon juice, olive oil, basil, salt and pepper. Toss until well combined. Divide among 4 plates and serve.

BARLEY, SHRIMP, AND CORN SALAD

Steps:

• 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.

CORN AND RED PEPPER BARLEY SALAD

Steps:

• In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside., Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper., In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.

CORN AND BARLEY SALAD

Steps:

• In a covered 2-quart saucepan, heat water to boiling on high. Stir in barley and 1/2 teaspoon salt; heat again to boiling. Reduce heat to low; cover and simmer 30-35 minutes or until barley is tender and liquid is absorbed.
• Meanwhile, with a sharp knife, hold corn cobs vertically and carefully cut corn kernels from cobs; discard cobs. In a large bowl, with wire whisk or fork, mix vinegar, oil, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until blended. Stir in warm barley, corn kernels, edamame, and mint.
• Cover salad and refrigerate at least 1 hour or up to 8 hours. To serve, garnish salad with mint sprigs.

BARLEY, SHRIMP AND CORN SALAD

Steps:

• 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’.).

BARLEY, BELL PEPPER & CORN SALAD

Steps:

• Rinse and drain barley.
• Sprinkle the barley into a large saucepan of boiling salted water,.
• stirring, and boil it, skimming the froth, for 30 minutes, or until just tender.
• Drain the barley, rinse it under cold water, and let it drain until cool.
• Transfer barley to a large bowl; add bell pepper, corn, parsley, and salt and pepper to taste.
• In a bowl whisk together the vinegar and more salt and pepper to taste,.
• add oil, whisking till dressing is emulsified.
• Toss the salad with the dressing until well combined.
• The salad may be made up to 8 hours in advance and kept covered andchilled but the parsley should not be added til just before serving.

BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING

Steps:

• In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.