Southwestern Barley

• 10-oz. pkg. frozen baby lima beans
• 1 cup quick-cooking barley
• 1 medium red bell pepper, thinly sliced
• 13 cup tomato juice
• 3 Tbs. fresh lime juice
• 2 Tbs. olive oil
• 2 Tbs. chopped cilantro
• 1 clove garlic, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. hot pepper sauce

1. Cook lima beans according to package directions; drain and cool.
2. In medium saucepan, bring 3 cups water to a boil.
3. Add barley and cook until tender, 8 to 10 minutes.
4. Drain, rinse under cold water and drain again, pressing to remove excess moisture.
5. Transfer barley to medium bowl.
6. Add lima beans and red pepper.
7. In small bowl, whisk together tomato juice, lime juice, oil, cilantro, garlic, cumin, oregano and hot sauce.
8. Add salt to taste.
9. Pour dressing over barley mixture and toss to blend.
10. Serve at room temperature.

frozen baby lima beans, barley, red bell pepper, tomato juice, lime juice, olive oil, cilantro, clove garlic, ground cumin, oregano, hot pepper sauce

Taken from www.vegetariantimes.com/recipe/southwestern-barley/ (may not work)