Home › December › Lima Bean Salad
Lima Bean Salad
2 cups or 1 can lima beans.
Cream Dressing. 2 hard-cooked eggs. 1 tablespoon finely chopped chives.
PROCESS: Cook beans in boiling salted water until tender; drain. If canned French lima beans are used, drain from liquor in can and rinse in cold water. Cover beans with French Dressing, let stand one hour. Drain and sprinkle with chives (onion juice may be used). Mix with Cream Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs cut in quarters lengthwise; dip sharp edge in French Dressing, then in finely chopped chives or parsley.