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Cook'n with Betty Crocker 
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FordHook Lima Bean And Mushroom Salad |
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Serves: 8 Print this Recipe2 10 1/2-ounce packages lima beans Fordhook, cooked until tender 1/4 pound mushrooms fresh, washed, trimmed, and sliced 6 green onions including some greens, thinly sliced 2 tablespoons chives minced fresh 1/2 teaspoon Italian herb seasoning, crushed 2 tablespoons parsley minced fresh 1/4 teaspoon oregano dried, crushed 1/2 teaspoon salt 1/4 teaspoon black pepper freshly ground 1/4 cup olive oil 1 tablespoon lemon juice fresh 1/2 teaspoon lemon peels grated 1/2 teaspoon paprika Lettuce, washed and crisped In large bowl, mix all ingredients except lettuce and marinate, covered, in refrigerator for 4 hours or more. Toss mixture from time to time to moisten beans. Serve on lettuce leaves. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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