Name: Winter Salad
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; ¾ cup plus 2 tablespoons olive oil; ½ to 1 garlic clove, finely minced; ½ cup thinly sliced water chestnuts; 1 medium red onion, chopped or cut into thin rings; 1 cup cooked field peas, speckled beans or black-eyed peas; ¼ cup wine vinegar; ¼ cup chopped parsley; 1 cup cooked green beans, cut into 1-inch lengths; 24 cherry tomatoes; 1 cup cooked lima beans (fresh or frozen)

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup cooked lima beans (fresh or frozen)
1 cup cooked green beans, cut into 1-inch lengths
1

Americas
United States
Gluten-free
Winter
Vegan
New York

Method

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.
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

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