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