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.
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