Shrimp and Barley Salad with Green Beans

• HEALTHY
• MAKE-AHEAD

Ingredients

1. 3/4 cup pearl barley (6 1/2 ounces), rinsed
2. 1 pound medium shrimp, shelled and deveined
3. Salt and freshly ground black pepper
4. 1 pound thin green beans or haricots verts
5. 1/4 cup olive oil
6. 3 tablespoons fresh lemon juice
7. 1/4 cup minced shallots
8. 2 teaspoons finely grated lemon zest
9. 1 cup diced celery (1/3 inch)
10. 1 large red bell pepper, finely diced
11. 1 large green bell pepper, finely diced
12. 1/4 cup chopped fresh basil
13. 3 tablespoons chopped fresh cilantro

1. In a medium saucepan, cover the barley with 6 cups of cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 1 hour. Drain the barley and let cool.
2. Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook for 30 seconds after the water returns to a boil. Drain the shrimp and let cool. Season with salt and black pepper.
3. Fill the saucepan with fresh water and bring to a boil. Add 1 teaspoon of salt and the beans and boil until just tender, about 5 minutes. Drain the beans and rinse under cold running water. Drain and pat dry.
4. In a medium bowl, whisk the olive oil with the lemon juice, 1 1/2 teaspoons salt and 3/4 teaspoon black pepper. Stir in the shallots and lemon zest. In a large bowl, toss the barley with the shrimp, celery, red and green bell peppers, basil, and cilantro. Add the dressing and toss.
5. Mound the salad on plates or a platter. Toss the beans in the dressing that clings to the bowl and season with salt and black pepper. Garnish the salad with the beans and serve at room temperature.