Lima Bean and Bacon Salad
Author: Kitchens
  • 1 package frozen lima beans (16 ounces)
  • 1/2 Cup water
  • 2 Tablespoons minced onion
  • 3 hard-boiled eggs; diced
  • 1 Cup diced celery
  • 1/4 Cup diced dill pickle
  • 6 strips cooked crumbled bacon
  • 1/2 Cup salad dressing or mayonnaise
  • 1/2 teaspoon salt
  • 1 head iceberg lettuce; cut up
  1. Microwave beans with water in covered casserole 12 to 15 minutes, stirring twice during cooking. Drain and rinse under cold water. Toss together beans, onion, 2 diced eggs, celery, dill pickle and 4 slices crumbled bacon. Stir in salad dressing or mayonnaise and salt.
  2. Just before serving, add lettuce and toss. Spoon into serving bowl and sprinkle with remaining hard-cooked egg and 2 slices crumbled bacon.
This recipe is best made for barbecues and family gatherings. As is common in the Midwest, toss the salad with Miracle Whip salad dressing, not mayonnaise. If you prefer mayonnaise, add more pickle or a dash of vinegar for flavor.

This recipe yields 6 servings.

Each serving: 306 calories; 597 mg sodium; 121 mg cholesterol; 21 grams fat; 18 grams carbohydrates; 11 grams protein; 2.19 grams fiber.
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