*  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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