Recipe information
Yield
Makes 1 Pint
Ingredients
1 cup dry baby limas or navy beans
1 carrot
1 stalk celery
1/2 small onion
1 1/2 teaspoons salt
1/2 cup French dressing made with red wine vinegar
2 tablespoons onion, minced very fine
3 tablespoons parsley, minced fine
1 tablespoon fresh chopped chervil
1 tablespoon fresh chopped marjoram or thyme
Fresh ground pepper
Preparation
Step 1
Soak the beans overnight in cold water, then drain. Simmer them with the carrot, celery and 1/2 onion in salted water until just tender (25-30 minutes). Drain; remove the carrot, celery and onion and stir the French dressing into the beans. Chill for several hours, stirring occasionally to distribute the marinade.
Step 2
When ready to serve, taste for salt, then put the beans in a bowl and sprinkle with minced onion, the herbs and fresh ground pepper. This salad is usually served as a salad hors d'oeuvre. It fits well in a salad supper, as accompaniment to cold cuts and sliced tomatoes.
