Barley Corn And Lima Bean Salad
|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|
|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.