Barley Shrimp And Corn Salad Recipes

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BARLEY SALAD WITH CORN AND ZUCCHINI



Barley Salad with Corn and Zucchini image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Kosher salt
1/2 cup pearl barley
1/2 cup extra-virgin olive oil
3 small zucchini, cut into 1/2-inch chunks
6 ears of corn, kernels cut off
Freshly ground pepper
3 tablespoons red wine vinegar
4 scallions, thinly sliced
1 cup finely chopped fresh basil
3/4 cup crumbled goat cheese

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



Barley, Shrimp, and Corn Salad image

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.

Provided by GERALD GALLOWAY

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g

BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING



Barley and Corn Salad with Basil Chive Dressing image

Categories     Salad     Herb     Vegetable     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Basil     Barley     Corn     Summer     Vegan     Chive     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 11

2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
2 cups corn (from about 4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

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



Barley, Shrimp, and Corn Salad image

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.

Provided by GERALD GALLOWAY

Categories     Corn Salad

Time 1h5m

Yield 4

Number Of Ingredients 13

1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g

BARLEY, SHRIMP, AND CORN SALAD



Barley, Shrimp, and Corn Salad image

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.

Provided by GERALD GALLOWAY

Categories     Corn Salad

Time 1h5m

Yield 4

Number Of Ingredients 13

1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g

BARLEY, SHRIMP, AND CORN SALAD



Barley, Shrimp, and Corn Salad image

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.

Provided by GERALD GALLOWAY

Categories     Corn Salad

Time 1h5m

Yield 4

Number Of Ingredients 13

1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g

BARLEY CORN SALAD



Barley Corn Salad image

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 11

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

CORN AND SHRIMP SALAD



Corn and Shrimp Salad image

"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound cooked medium shrimp, peeled and deveined
1-1/3 cups fresh or frozen corn
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
1 tablespoon cider vinegar
1 tablespoon canola oil
1/2 teaspoon minced fresh basil
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
Dash cayenne pepper

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.

Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

BARLEY, CORN AND LOBSTER SALAD



Barley, Corn And Lobster Salad image

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, main course

Time 15m

Yield Four servings

Number Of Ingredients 8

2 1 1/2-pound lobsters
2 cups cooked barley, cooled
2 ears corn, cooked and kernels cut off cob
1 tablespoon fresh lemon juice
2 teaspoons olive oil
3 tablespoons chopped fresh basil
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 1 gram, Sodium 1449 milligrams, Sugar 4 grams, TransFat 0 grams

BARLEY, SHRIMP, AND CORN SALAD



Barley, Shrimp, and Corn Salad image

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.

Provided by GERALD GALLOWAY

Categories     Corn Salad

Time 1h5m

Yield 4

Number Of Ingredients 13

1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g

CORN AND RED PEPPER BARLEY SALAD



Corn and Red Pepper Barley Salad image

Here's a delicious way to present barley at its best. Instead of being lost in a sea of other ingredients in a soup or stew, that basic grain plays a starring role in the delicious chilled salad created by our Test Kitchen staff. Sweet corn and red pepper lend it a summery taste and color. Try taking a bowl to pass at your next picnic.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 16

8 cups water
1-1/2 cups uncooked medium pearl barley
1-1/2 teaspoons salt
1 medium sweet red pepper
2 cups fresh or frozen corn, thawed
2/3 cup thinly sliced green onions, divided
1/3 cup grated Parmesan cheese
SALAD DRESSING:
1/4 cup balsamic vinegar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
1/4 teaspoons pepper
1/4 cup olive oil

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.

Nutrition Facts : Calories 256 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 509mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

CORN AND BARLEY SALAD



Corn and Barley Salad image

I always seem to have barley left over from other recipes I've made, and this is a good way to use it. If you can find freshly-picked corn on the cob from a farmers' market or roadside stand, it really adds a lot to the taste of this recipe; however, store-bought corn on the cob will also work well. Note: The times below do not include the chilling time of 1-8 hours.

Provided by TasteTester

Categories     Grains

Time 40m

Yield 8 cups, 8-10 serving(s)

Number Of Ingredients 8

2 cups water
1 cup pearl barley
salt and pepper
6 fresh ears of corn (husks and silks removed)
1/2 cup rice vinegar
2 tablespoons olive oil
1 1/2 cups frozen shelled edamame, thawed (soybeans)
1/2 cup packed fresh mint leaves, chopped, plus additional sprigs of mint for garnish

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.

Nutrition Facts : Calories 247.6, Fat 7.7, SaturatedFat 1, Sodium 21.3, Carbohydrate 37.8, Fiber 7.9, Sugar 2.4, Protein 10.9

BARLEY, SHRIMP AND CORN SALAD



Barley, Shrimp and Corn Salad image

Make and share this Barley, Shrimp and Corn Salad recipe from Food.com.

Provided by evelynathens

Categories     Grains

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup pearl barley
1 lb cooked small shrimp
2 cups frozen corn kernels
1/2 cup diced green pepper
1/2 cup diced red pepper
4 green onions, chopped
1 teaspoon dried thyme, crumbled
1 teaspoon finely grated lemon, zest of
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil

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’.).

Nutrition Facts : Calories 511.5, Fat 16.8, SaturatedFat 2.5, Cholesterol 172.8, Sodium 470.7, Carbohydrate 63, Fiber 10.9, Sugar 2.4, Protein 31.3

BARLEY, BELL PEPPER & CORN SALAD



Barley, Bell Pepper & Corn Salad image

Make and share this Barley, Bell Pepper & Corn Salad recipe from Food.com.

Provided by Dancer

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup barley
1 cup red pepper
1 1/2 cups sweetcorn
1/2 cup chopped parsley
2 tablespoons white wine vinegar
1 teaspoon white wine vinegar
1/3 cup olive oil

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.

Nutrition Facts : Calories 384, Fat 19.8, SaturatedFat 2.8, Sodium 142.4, Carbohydrate 48, Fiber 10.2, Sugar 4.2, Protein 7.9

BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING



Barley, Corn, and Cherry Tomato Salad with Basil Dressing image

Categories     Salad     Herb     Tomato     Vegetable     Freeze/Chill     High Fiber     Summer     Chill     Gourmet

Yield Serves 10 to 12

Number Of Ingredients 7

2 cups medium barley
1 teaspoon salt
1/3 cup white-wine vinegar
1 1/2 cups packed fresh basil leaves, rinsed and spun dry
2/3 cup vegetable oil
3 cups cooked fresh corn kernels (cut from about 6 ears)
2 pints cherry tomatoes, halved or, if large, quartered

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.

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BARLEY, SHRIMP, AND CORN SALAD | RECIPE | CORN SALAD RECIPES, SIDE …
Jul 1, 2016 - 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.
From pinterest.com
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BARLEY SHRIMP AND CORN SALAD RECIPE - BABYJOEY-APPLEALMOND
2021-12-10 Heres a recipe for very crispy Corn Fritters without deep frying. Barley shrimp and corn salad recipe. Fold mushrooms and green pepper into barley mixture. Heat the butter in a large dutch oven or saucepan over medium heat and add. Feel free to replace the pearl barley with hulled barley farro or whole grain sorghum. 16-20 shrimp per pound ...
From babyjoey-applealmond.blogspot.com
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