Name: Barley, Corn and Lima Bean Salad
Ingredients: 2 teaspoon olive or canola oil; 1 large yellow onion, coarsely chopped (1 1/2 cups); 1 cup frozen lima beans; 1 clove garlic,minced; 1/2 teaspoon dried thyme, crumbled; 2 tablespoon water; 1 cup fresh or frozen corn kernels; 1 1/2 cup cooked pearl barley; 1/2 teaspoon salt or to taste; 1/8 teaspoon ground red pepper (cayenne); 2 tablespoon rice vinegar or cider vinegar; 1/2 cup cherry tomatoes, quartered (optional)

Barley, Corn and Lima Bean Salad

Ingredients

2 teaspoons olive or canola oil
1 large yellow onion, coarsely chopped (1 1/2 cups)
1 cup frozen lima beans
1 clove garlic,minced
1/2 teaspoon dried thyme, crumbled
2 tablespoons water
1 cup fresh or frozen corn kernels
1 1/2 cup cooked pearl barley
1/2 teaspoon salt or to taste
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons rice vinegar or cider vinegar
1/2 cup cherry tomatoes, quartered (optional)

Instructions

Serves 4. In a 10 inch nonstick skillet, heat the oil over moderate heat. Add the onion and saute for 5 minutes or until softened. Stir in the lima beans, garlic,thyme, and water. Lower the heat and simmer, covered, for 6 minutes. Stir in the corn and simmer, covered for 2 minutes. Stir in the barley, salt and red cayenne pepper and cook stirring, for 2-3 minutes or until heated through. Remove from the heat and stir in the vinegar. add the tomatoes if desired. Marinate in the refrigerator for at least 4 hours before serving.