INGREDIENTS

2 c. water
1 c. pearl onions
Salt and pepper
6 ears corn (husks and silks removed) 16 c. rice vinegar
2 Tbsp. olive oil
1 1/2 c. frozen shelled
edamame (soybeans) thawed 1/2 c. packed fresh mint leaves,
chopped, plus additional sprigs for garnish

TIME

Active time 20 minutes
Total time 40 minutes, plus chilling
Makes 12 servings

In the height of summer,
corn is so fresh and sweet
that you can eat it raw
which is how we use it
in this salad

RECIPE

❶ 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.
❷ 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.

SERVING

Makes 8 cups.
To serve garnish salad with
mint sprigs.
EACH SERVING About
155 calories.
6 g protein. 25 g carbohydrate.
5 g total fat (1 g saturated).
5 g fiber, 0 mg cholesterol.
160 mg sodium.