Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Barley Corn And Lima Bean Salad
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- #63059
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 teaspoons olive oil or canola oil
1 large yellow onion, peeled, ends removed, coarsely chopped
1 cup frozen lima beans
1 clove minced garlic, peeled, ends removed
1 teaspoon dried thyme, crumbled
2 tablespoons water
1 cup corn kernels, fresh or frozen
1 cup cooked pearl barley
1 teaspoon salt, or to taste
1 pinch ground red pepper
2 tablespoons rice vinegar or cider vinegar
1/2 cup cherry tomatoes, quartered
directions
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 for 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.
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Nutritional data has not been calculated yet.
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