Corn and Barley Salad

In covered 2-quart saucepan, heat water to boiling on high. Stir in barley and 1/2 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and liquid is absorbed.

Meanwhile, with sharp knife, carefully cut corn kernels from cobs; discard cobs. In large bowl, with wire whisk or fork, whisk 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. Makes 8 cups. To serve, garnish salad with mint sprigs.