Flanked by turkey and stuffing this bean salad brightened my Christmas Day plate!
I’m not sure “beans” come top of mind when thinking of the holidays but when the word “holiday” is in the name, we had to make this salad for Christmas Day feasting.
But before we dive into this hearty dish, let’s chat a little more about beans. Whether it’s bean dip, refried beans, chili with beans, baked beans, pork and beans, or pinto beans — I think we can all agree that beans are a part of everyday living.
My Dad loved the movie Blazing Saddles and let’s look at a slice from the movie that has direct ties to beans and making music, so to speak. I can still hear my Dad laughing!
Distinct parts of my family have a fondness for, shall we call it, “bathroom humor!” I can remember shortly after my college graduation scoring this amazing Santa who has more skills than a (breaking) wind symphony!
❤ While we were in a scurry preparing the holiday festivities we forgot to enjoy this salad from lettuce cups. Doh! The note below says to decorate the tops of the salad with tiny star-shaped pimientos. Save yourself some frustration and use some tiny cookie cutters to do the work for you!
1 package | italian salad dressing mix
4 packages | whole or cut green beans, frozen
2 packages | ford hook lima beans
2 | green onions, thinly sliced
¼ cup | celery, thinly sliced
¼ cup | pimiento strips
to serve | lettuce cups
ii. what to do
1. Prepare the Italian salad dressing and set it aside to marry.
2. Cook the green beans and the limas according to package directions. When both types of beans are done, cool, drain, and set them aside.
3. In a large bowl add the beans, limas, onions, celery, pimiento strips and 1 cup of the prepared salad dressing. Gently toss everything together then chill 2 – 3 hours in the fridge, occasionally turning in the dressing to help things marinate.
4. You can serve the bean salad solo but the original recipe (below) calls for the bean salad to be served in lettuce cups with cutout stars of pimiento.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
PS ~ Enjoy these vintage classics below!
This recipe is dedicated to my much older brother Tim on his birthday.
Growing up I’m pretty sure he liked lima beans more than me.
~ ♥ ~
I don’t remember eating this dish as a child; probably because at the dinner table my eyes were rolled back in my head while I thrashed about. What child wants to eat limas?
Years later, lima beans don’t seem so scary; I ate this dish and even had seconds. And I even woke up the next day and was able to write this post.
I read that lima beans are actually good for you with low sodium, fat and cholesterol so it turns out Mom wasn’t trying to poison us with horrible food. If my Mom were still alive I’d tell her the whole thing was just an unfortunate misunderstanding – mostly on my part – and that I do know tater tots are truly not better for us than lima beans.
Foodie Tips ~
♥ As photographed, I deviated from the recipe and used baby limas as I was trying to ease my way into things come “lima time.” I think these baby beans taste the same as the bigger Fordhook limas but they are smaller in size, as their baby name implies.
♥ As a former lima avoider for many years I was obviously thrown for what a “Fordhook” lima bean is. You can read here about how these beans received their name and their relationship to the Burpee’s Seed Company. Quite interesting.
♥ As a salt lover, I automatically adjusted the amount of salt below since ⅛ teaspoon of salt is hardly enough to get excited about. :)
♥ The recipe instructions – I’m not sure what “turning” the beef mixture into a casserole dish means, so I performed a standing self-spin a few times while spooning the mixture into the casserole dish. Dizzying!
1 package | fordhook lima beans, frozen
2 tablespoons | cooking oil
1 medium | white onion, sliced
1 pound | ground beef
2 tablespoons | parsley, chopped
1 teaspoon | salt
1 teaspoon | freshly cracked black pepper
1 can | condensed tomato soup
0. Preheat oven to 400°F.
1. Let the package of lima beans stand at room temperature while preparing the other ingredients.
2. Heat the oil in a skillet over moderate heat. Add the onion and cook it until soft.
3. Add the beef, breaking it up with a spoon. Cook and stir until the meat is brown.
4. Blend in the chopped parsley, salt, pepper and soup.
5. Break up the lima beans and add to the meat mixture.
6. Bring mixture to a boil then turn it into a greased 1 ½ quart casserole.
7. Bake 20 minutes. The recipe doesn’t say whether to cover it or not, but I covered mine.
Yields: 4 servings.