Subscribe for a little kitchen inspiration:

Subscribe for a little kitchen inspiration:

Sign Up

Subscribe for a little kitchen inspiration:

Sign Up
SDK_Social-Media_Corn-Salad-and-Buttermilk_Corn-Salad-Website_v1.0

Warm Lentil and Corn Salad with Sweet Peppers, Roasted Shrimp, and Cilantro

A light, bright summer entrée… a little grain focused for something different!
[printfriendly current="yes"]

Ingredients

For the Entrée

Pearl Barley
½ cup
Green Lentils
½ cup
Water (Or chicken stock, or combo of both)
3 quarts
Kosher Salt
2 tbsp
Corn Kernels (Fresh or frozen, thawed)
2 cups
Red Bell Pepper (Cut into ½ inch strips)
1 whole
Yellow Bell Pepper (Cut into ½ inch strips)
1 whole
Scallions (Thinly sliced, set aside green parts
for garnish)
2 scallions
Raw Shrimp (Peeled and deveined, roasted.)
1 lb
Fresh Cilantro (Packed. For garnish)
⅓ cup

For the Vinaigrette

Balsamic Vinegar
2 ½ tbsp
Lemon Juice
1 ½ tbsp
Garlic (Minced)
1 clove
Kosher Salt
1 tsp
Olive Oil
5 tbsp

Instructions

  • In a large Dutch oven, bring water/stock to boil. Add barley and lentils and boil for 10 minutes. Add salt and boil another 10 minutes.
  • While barley and lentils cook, make vinaigrette, whisking all together. Set aside.
  • Add corn to the barley/lentil mixture for a couple minutes. Drain.
  • In serving bowl, mix roasted shrimp, barley and corn mixture, and vinaigrette until just coated. Garnish with chopped cilantro. If you have extra vinaigrette, serve on the side.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com

Kitchen Equipment Used

Share these recipes with your family and friends and spread the love for home cooking!

Products Used In This Recipe

Staub Cast Iron 4-qt Round Dutch Oven - Citron

Staub Cast Iron Round Dutch Oven

Heavy weight, tight-fitting lid retains moisture, spikes on the lid create a rain-forest effect evenly returning juices back onto food.
View
#sdkInstructionsHeader {display: block !important;}

Leave the first comment