Corn And Barley Salad

---

I always seem to have barley left over from other recipes i've made, and this is a good way to use it. if you can find freshly-picked corn on the cob from a farmers' market or roadside stand, it really adds a lot to the taste of this recipe; however, store-bought corn on the cob will also work well. Note: the times below do not include the chilling time of 1-8 hours.

---

Steps

---

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.

---

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.

---

Cover salad and refrigerate at least 1 hour or up to 8 hours.

---

To serve , garnish salad with mint sprigs.

---

Ingredients

---

water, pearl barley, salt and pepper, ears of corn, rice vinegar, olive oil, edamame, fresh mint leaves