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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This salad is ideal for a family lunch or a ladies' luncheon. With rolls and dessert it is a whole meal. This salad is best made the day before and chilled overnight. I got this recipe from a dear friend of my MIL, who got it from one of those recipe card collections. Cooking time is actually chilling time. Ingredients:
1 (10 ounce) package frozen lima beans, cooked and drained (i prefer baby limas) |
2 (7 ounce) cans tuna in water, drained |
1 cup chopped celery |
1/2 cup sliced black olives |
1 cup sliced green onion |
1 cup italian salad dressing |
3 garlic cloves, minced |
chopped fresh parsley (to garnish) |
Directions:
1. Combine cooked lima beans, drained tuna, celery, olives and green onions.
2. Add dressing and garlic; mix well.
3. Cover and chill 2 to 3 hours or overnight.
4. To serve: Turn into a crisp lettuce-lined bowl. Sprinkle with parsley. Recipe halves or doubles easily.
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