Ingredients Jump to Instructions ↓

  1. 2 cup(s) water

  2. 1 cup(s) pearl barley

  3. Salt and pepper

  4. 6 ear(s)

  5. corn , husks and silks removed

  6. 1/2 cup(s) rice vinegar

  7. 2 tablespoon(s) olive oil

  8. 1 1/2 cup(s) frozen shelled edamame (soybean) , thawed

  9. 1/2 cup(s) packed fresh mint leaves , chopped, plus additional sprigs for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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