Recipe

* Exported from MasterCook *

Barley, Corn And Lima Bean Salad (Gemini)

Recipe By : Dennis Fairchild, astrologer
Serving Size : 4 Preparation Time :0:00
Categories : Zodiac Lowfat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil -- or
canola oil
1 large yellow onion -- see detail
1 cup frozen lima beans
1 clove minced garlic -- see detail
1 teaspoon dried thyme -- crumbled
2 tablespoons water
1 cup corn kernels -- fresh or frozen
1 cup cooked barley -- pearl
1 teaspoon salt -- or to taste
1 pinch ground red pepper
2 tablespoons rice vinegar -- or cider vinegar
1/2 cup cherry tomatoes -- quartered

Preparations. Onion: peeled, ends removed, coarsely chopped (1-1/2 cups).
Garlic: peeled, ends removed.

In a 10-inch nonstick skillet, heat the oil over medium heat. Add the onion
and saute for 5 minutes or until the onion is softened or translucent.

Stir in the lima beans, garlic, thyme and water. Reduce the heat and
simmer, covered, for 5 to 6 minutes. Stir in the corn and simmer, covered,
2 to 3 minutes.

Stir in the barley, salt and ground red pepper. Cook, stirring, for 1-3
minutes or until heated through. Remove from the heat and stir in the
vinegar. Add the tomatoes. Cover and marinate in the refrigerator for at
least 2 hours before serving. Serves 4. - Dennis Fairchild, astrologer

Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC
estimates 15% CFF, 174 cals, 3.1 g fat.


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