Have this salad on hand in the refrigerator for impromptu luncheon entertaining. All you need to add to the menu is Italian bread or rolls and fresh fruit for dessert. Preparation time: 15 minutes. Chilling time: 2 to 3 hours or overnight.

FOR 4 SERVINGS YOU WILL NEED:

1 pkg. (10 oz.) frozen lima beans, cooked, drained
2 cans (6 1/2 oz. each) water-packed tuna, drained
1 c. chopped celery
1 c. sliced green onions
1/2 c. sliced black olives
1 c. Italian salad dressing
3 cloves garlic, minced or pressed
Chopped fresh parsley
Crisp lettuce (opt.)

1. Combine lima beans, tuna, celery, onions and olives.

2. Mix Italian dressing with garlic. Fold dressing into tuna mixture.

3. Turn into serving bowl. Sprinkle with parsley. Cover and chill for 2 to 3 hours or overnight. If desired, serve over crisp lettuce leaves.

TIPS: This salad is best when chilled overnight. It can be made 2 to 3 days in advance of serving. If using oil-packed tuna, drain well and rinse in cold water before adding to mixture.

Good served with: Crisp bread, sliced tomatoes, fresh fruit for dessert.

FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.