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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 2 cups water
- 1 cup pearl barley
- salt and pepper
- 6 fresh ears of corn (husks and silks removed)
- 12 cup rice vinegar
- 2 tablespoons olive oil
- 1 12 cups frozen shelled edamame, thawed (soybeans)
- 12 cup packed fresh mint leaves, chopped, plus additional sprigs of mint for garnish
Method
- 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.
