Lima Bean and Celery Salad

Lima Bean and Celery Salad Time: 15 minutes plus chilling time
if you don't like lima beans you can substitute white beans (cannellini)

1 pkg frozen lima beans, 10 oz (300 gr) or white beans
1 cup sliced celery
1/3 cup sliced olives - black, green, Kalamata, Niçoise you have
2 tbs snipped chives substitute 3 sliced green onions
Tarragon Vinaigrette
a few nice lettuce leave

Cook lima beans according to package directions, drain. Slice celery - if very wide cut rib in half length-wise first, 1/4 inch thick (.65cm). Slice olives - or leave whole...if not pitted, mind your teeth.
Snip chives. Put everything into a bowl, add 1/3 cup vinaigrette, toss well to combine and refrigerate. This needs to be made ahead for the flavors to come out. Taste and adjust seasonings if needed, just before serving. When ready to serve: arrange lettuce leaves on plates, spoon salad into center and serve, with remaining vinaigrette on the side.

Tarragon Vinaigrette Time: 10 minutes

1/2 cup olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tsp lemon juice
1 tbs fresh tarragon, snipped or 1/2 tsp dried substitute 2 tsp dried
2 tbs snipped chives substitute 2 sliced green onions

Whisk vinegar and lemon juice. Slowly whisk in oil and whisk until it emulsifies. Add tarragon and chives (or green onions). Refrigerate, it will keep a up to a week.

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