Corn and Barley Salad

1 c. pearl barley
Salt and pepper
6 ears corn (husks and silks removed)
1/3 c. rice vinegar
2 T. extra virgin olive oil
1-1/2 c. frozen shelled edamame (soybeans), thawed
1/2 c. packed fresh mint leaves, chopped, plus additional sprigs

In covered 2-qt. saucepan, prepare barley according to package instructions.

Meanwhile, with sharp knife, carefully cut corn from cobs. In large bowl, whisk vinegar, oil, 1/4 t. salt, and 1/2 t. 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. Garnish salad with mint sprigs.

Serves 12.

From Potluck Favorites (Good Housekeeping magazine), p. 87.