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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.39 Kcal (655 kJ) | ||
| Calories from fat | 41.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 7% | |
|---|---|---|---|
| Sodium | 12.55mg | 1% | |
| Potassium | 314.28mg | 7% | |
| Total Carbs | 25.4g | 8% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 5.63g | 23% | |
| Protein | 5.6g | 11% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 22.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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