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Lima Bean Salad

If the beans are green, boil them in salted water until tender, then drain and drop in very cold water until wanted; this helps to preserve the color. When cold, drain and dry on a towel, then dress with a French dressing and serve garnished with tufts of parsley and a little finely chopped and sprinkled over.

Dried lima beans may be used; pick them over, wash and soak over night in cold water, cover with fresh cold water and simmer slowly until tender; drain and set aside until cold, then add four tablespoonfuls of olive oil and turn over until each bean is well coated, add one tablespoonful of vinegar, one-half of a teaspoonful of salt, one quarter of a teaspoonful of white pepper, one teaspoonful of finely chopped chives and two teaspoonfuls of finely chopped parsley.