Corn and Barley Salad
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
8 cups
- Serves:
- 8-10
ingredients
- 2 cups water
- 1 cup pearl barley
- salt and pepper
- 6 fresh ears of corn (husks and silks removed)
- 1⁄2 cup rice vinegar
- 2 tablespoons olive oil
- 1 1⁄2 cups frozen shelled edamame, thawed (soybeans)
- 1⁄2 cup packed fresh mint leaves, chopped, plus additional sprigs of mint for garnish
directions
- 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.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.