Corn and Barley Salad

I always seem to have barley left over from other recipes I've made, and this is a good way to use it. If you can find freshly-picked corn on the cob from a farmers' market or roadside stand, it really adds a lot to the taste of this recipe; however, store-bought corn on the cob will also work well. Note: The times below do not include the chilling time of 1-8 hours.

• Ready In: 40 mins
• Serves: 8-10
• Yields: 8 cups

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

1. 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.
2. 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.
3. Cover salad and refrigerate at least 1 hour or up to 8 hours. To serve, garnish salad with mint sprigs.