BARLEY, CORN , AND LIMA BEAN SALAD

Here is a festive fall salad that will go equally well with beef, pork or poultry.

  • 2 teaspoons olive or canola oil
  • 1 large yellow onion, coarsely chopped
  • 1 cup frozen lima beans
  • 1 clove garlic, minced
  • ½ teaspoon dried thyme, crumbled
  • 2 tablespoons water
  • 1 cup fresh or frozen corn kernels
  • 1½ cups cooked Barley
  • ½ teaspoon salt
  • Pinch of ground red pepper
  • 2 tablespoons rice vinegar or cider vinegar
  • ½ cup cherry tomatoes, quartered (optional)

In a nonstick skillet, heat the oil over moderate heat. Add the onion and sauté for 5 minutes or until softened. Stir in the lima beans, garlic, thyme and water. Lover the heat and simmer, covered, for minutes. Stir in the corn and simmer, covered, for 2 minutes.

Stir in the barley, salt and red pepper and cook, stirring, for 2 to 3 minutes or until heated through. Remove form the h4eat and stir in the vinegar. Add the tomatoes if desired. Marinate in the refrigerator for at least 4 hours before serving. Serves 4.