BARLEY, CORN AND LIMA BEAN SALAD
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 cups 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)
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.