Father's Day Salad

For as long as I can remember my father was the guy who demanded an extra squirt of whipped cream on his calorie heavy stack of syrup and butter covered pancakes. Rich desserts weren't an option in our household; they were a staple food group. Needless to say, my father was never the most fit man in our neighborhood. He has recently changed his attitude about his health and in doing so has lost 50 pounds (and counting…). The guy who would, without a second thought, pick the largest, heart-attack inducing item on the menu now exercises daily and eats healthy foods in moderation. Anyone who has ever attempted to lose weight knows that shedding 50 pounds is no small feat, and I couldn't be happier to see his smile grow with each pound he leaves behind. I put this earthy, flavorful recipe together for him. HAPPY FATHER'S DAY!

Pearl Barley and Veggie Salad (Yield, approx. 16 cups)
Ingredients:
2 cups uncooked pearl barley
16 oz bag frozen shelled edamame
12 oz bag frozen supersweet corn
2 cups sweet grape tomatoes, quartered
2 tbsp mint, chopped
1/4 cup fresh squeezed lemon juice
2 tbsp extra virgin olive oil
salt
pepper
Preparation:
1. Prepare pearl barley, shelled edamame and supersweet corn as directed. Drain and combine with quartered sweet grape tomatoes and chopped mint.
2. Add fresh squeezed lemon juice and extra virgin olive oil, tossing to coat all ingredients.
3. Season with salt and pepper.
4. Enjoy warm or refrigerate for a cold salad.