RHODEYGIRLTESTS' Shrimp & Bean Barley Salad

Name: RHODEYGIRLTESTS'' Shrimp & Bean Barley Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 2 cups dry pearled barley rinsed; 1 lb cooked shrimp 70-110 count* (frozen tail off and ready to eat); 4 oz feta cheese; 1 cup diced celery; 1/2 cup cannellini beans; 20 large mint leaves chopped fine; 1/2 cup diced red onion (almost 1/2 large red onion); 1/4 cup fresh lemon juice; 1/4 cup extra virgin olive oil; splash red wine vinegar; 2 tbs stoneground mustard; 1 garlic clove minced; 1 tbs kosher salt; fresh cracked pepper to taste; crushed red pepper to taste

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Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 8

Ingredients

2 cups dry pearled barley, rinsed1 lb cooked shrimp, 70-110 count* (frozen, tail off and ready to eat)4 oz feta cheese1 cup diced celery1/2 cup cannellini beans20 large mint leaves, chopped fine1/2 cup diced red onion (almost 1/2 large red onion)1/4 cup fresh lemon juice1/4 cup extra virgin olive oilsplash red wine vinegar2 tbs stoneground mustard1 garlic clove, minced1 tbs kosher saltfresh cracked pepper to tastecrushed red pepper to taste

Directions

Serves 8

Directions:
1. Bring 5 cups of water to a boil and add the rinsed pearled barley and a dash of salt. Cover and set to low for 30 minutes. Drain any excess water and set aside.
*If you used frozen cooked shrimp, as I did, run it under cold water until thawed. Let drain.
2. Combine the feta, diced celery, beans, mint leaves, and onion in a large bowl. Add the barley and shrimp and mix well to combine. Place in fridge until ready to serve.
3. In a separate bowl whisk together the lemon juice, olive oil, mustard, red wine vinegar, garlic, salt, pepper, and crushed red pepper. When ready to serve, pour the dressing over the barley salad and mix well. Serve cold as an appetizer or a meal! Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user RHODEYGIRLTESTS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving