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
Directions
- 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.
- 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.
