1/4 pound of fresh green beans, trimmed and cut in 2" lengths
1/2 cup of diced carrot
3 cups of cooked large lima beans
Lemon Tarragon Dressing

Cook the green beans in boiling water for 4 to 5 minutes, remove with a slotted spoon and rinse in cold water. Set aside. in the same water, cook the carrots for 1 minute, drain in a colander and rinse under cold water. In a large bowl, combine the lima beans, green beans and carrot. Drizzle with dressing, stir gently to combine. Serve at room temperature. Refrigerate leftovers. Makes 3 1/2 cups