*  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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