Corn and Barley Salad

• 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

1. In a covered 2-quart saucepan, heat water to boiling on high.
2. Stir in barley and 1/2 teaspoon salt; heat again to boiling.
3. Reduce heat to low; cover and simmer 30-35 minutes or until barley is tender and liquid is absorbed.
4. Meanwhile, with a sharp knife, hold corn cobs vertically and carefully cut corn kernels from cobs; discard cobs.
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. Stir in warm barley, corn kernels, edamame, and mint.
7. Cover salad and refrigerate at least 1 hour or up to 8 hours.
8. To serve, garnish salad with mint sprigs.

water, pearl barley, salt, corn, rice vinegar, olive oil, mint

Taken from www.food.com/recipe/corn-and-barley-salad-383835 (may not work)