Instructions: 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

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