Shrimp & Bean Barley Salad

Shrimp and bean barley salad makes a great refreshing spring or summer meal. The addition of mint adds a kick of unexpected flavor, and celery adds much needed crunch. From start to finish, the assembly of this salad took 15 minutes. It is beautiful, fresh, and most importantly, delicious. Luckily, it is also makes for the perfect balanced meal!

My friend Gina made an amazing shrimp couscous salad for Anita’s bachelorette party we helped host last weekend. The dish was so wonderful I asked her for the recipe, which comes from her family’s cookbook.  Until I receive a copy (ahem, Hi Gina! recipe, please!) I made my own version, inspired by the flavors of her dish. I hope you enjoy this shrimp & bean barley salad as much as I do!

Shrimp & Bean Barley Salad
Inspired by Aunt Nancy’s recipe
Serves 6 or more

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

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!

Other shrimp recipes:
Giada’s Fusilli with Shrimp & Arugula (Giada DeLaurentiis’ family dinners)
Spicy Shrimp Dinner