Lima Bean Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups of frozen baby lima beans | |
| ¼ cup of green onions | Washed, trimmed and sliced |
| 2 tablespoons dried parsley | |
| 1 hard-cooked egg | Chopped and optional |
| 1/3 cup of light mayonnaise dressing | |
| 1/3 cup of light sour cream | |
| 1 tablespoon of vinegar | |
| 1 teaspoon of dried dill weed | |
| ½ teaspoon of salt | |
| 1/8 teaspoon of pepper | |
| 8 lettuce leaves | Washed and trimmed |
| 4 tomatoes | Washed, trimmed and cut into wedges |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook the lima beans according to the package directions. | |
| 2 | Cool under cold running water. Drain well. Place in a large bowl. | |
| 3 | Add the onions, parsley and egg. | |
| 4 | Combine the mayonnaise dressing, sour cream, vinegar, dill weed, salt and pepper. Add to the lima beans. | |
| 5 | Toss to mix. Chill. Serve on lettuce with tomato wedges. |
Posted in Side Dish, Starch Side Recipes
