Corn And Barley Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 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.
• 3 cover salad and refrigerate at least 1 hour or up to 8 hours. to serve, garnish salad with mint sprigs.