Baby Lima Bean Salad
|Frozen baby lima beans||10 Ounce (1 Package)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Shredded carrots||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Sliced pimento||2 Ounce, drained (1 Jar)|
|Hard boiled eggs||2|
|Prepared mustard||2 Teaspoon|
Cook lima beans following package directions until tender.
Drain and plunge into cold water; drain again.
Cook bacon in frying pan until crisp, lift out, drain and crumble.
Set aside 1 Tbsp.
Add remaining bacon to lima beans.
Stir in celery, carrots, green onion and pimento.
Set aside 1 Tbsp. egg; add remaining egg to lima bean mixture.
Combine mayonnaise, mustard and lemon juice; stir into mixture.
Add salt and pepper to taste, cover and chill 24 hours.
Before serving, mix and top with measured bacon and egg.