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Barley Corn And Lima Bean Salad

Healthy.Eater's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Bean
Interest: 
Healthy

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