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Barley Corn And Lima Bean Salad

Healthy.Eater's picture
  Olive oil/Canola oil 2 Teaspoon
  Yellow onion 1 Large, coarsely chopped (1 1/2 Cup)
  Frozen lima beans 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried thyme 1⁄2 Teaspoon, crumbled
  Water 2 Tablespoon
  Corn kernels 1 Cup (16 tbs) (Fresh Or Frozen)
  Cooked pearl barley 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon (Or To Taste)
  Ground red cayenne pepper 1 Pinch
  Rice vinegar/Cider vinegar 2 Tablespoon
  Cherry tomatoes 1⁄2 Cup (8 tbs), quartered

1 ln 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.
2 Stir in the barley, salt, and red pepperand cook, stirring, for 2 to 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1489 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.1%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1060 mg44.2%

Total Carbohydrates 293 g97.7%

Dietary Fiber 63.2 g252.8%

Sugars 6.8 g

Protein 45 g89.3%

Vitamin A 22.8% Vitamin C 98%

Calcium 15.4% Iron 62.4%

*Based on a 2000 Calorie diet

Barley Corn And Lima Bean Salad Recipe