Winter Salad

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup cooked lima beans (fresh or frozen)
  • 1 cup cooked green beans, cut into 1-inch lengths
  • 1 cup cooked field peas, speckled beans or black-eyed peas
  • ½ cup thinly sliced water chestnuts
  • 1 medium red onion, chopped or cut into thin rings
  • ¼ cup wine vinegar
  • ½ to 1 garlic clove, finely minced
  • ¾ cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 24 cherry tomatoes
  • ¼ cup chopped parsley


    1. The vegetables for this dish should be freshly cooked and not overcooked. They should be tender but still somewhat crisp. Combine the lima beans, green beans, field peas, water chestnuts and onion in a bowl.

    2. Combine the vinegar, garlic, oil, and salt and pepper to taste. Beat with a wire whisk until well blended. Pour the sauce over the vegetables and refrigerate for several hours or overnight.

    3. When ready to serve, toss lightly but thoroughly. Garnish with cherry tomatoes and sprinkle with chopped parsley.