1 package (10 oz) frozen lima beans
9 sliced fresh button mushrooms or 1 can (4 oz) sliced mushrooms, drained
1 small onion, chopped
1 tablespoon chopped fresh parsley or 1 teaspoon dry parsley flakes
1/2 teaspoon oregano
1/3 cup distilled white vinegar
1 clove garlic, minced or mashed
Cook lima beans according to package directions until tender. Drain, rinse
under cold running water and drain thoroughly again. Mix together with
mushrooms, onion, parsley and oregano. Add vinegar and garlic. Toss
thoroughly. Chill in refrigerator over night.
To serve, heap into a bowl lined with crisp salad greens. Garnish with
thinly sliced onion rings. Makes 4 servings.
Adapted from an old Sunset Salad Book. Travels well.
Lois
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