Corn and Barley Salad

1. 1

   In a covered 2-quart saucepan, heat water to boiling on high.

2. 2

   Stir in barley and 1/2 teaspoon salt; heat again to boiling.

3. 3

   Reduce heat to low; cover and simmer 30-35 minutes or until barley is tender and liquid is absorbed.

4. 4

   Meanwhile, with a sharp knife, hold corn cobs vertically and carefully cut corn kernels from cobs; discard cobs.

5. 5

   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.

6. 6

   Stir in warm barley, corn kernels, edamame, and mint.

7. 7

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

8. 8

   To serve, garnish salad with mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.