2 pkg. frozen lima beans
1 c. diced cooked ham
1/2 c. celery, finely sliced
2 tbsp. onions, chopped
3 tbsp. dairy sour cream
1 tbsp. white wine vinegar
1/4 tsp. celery seed (optional)

Cook lima beans according to directions. Drain and rinse with cold water. Combine beans with ham, celery and onions in large bowl. Combine sour cream, vinegar and celery seed in a cup. Stir gently into lima bean mixture. Cover, chill until time to serve. Arrange salad greens on platter, mound salad in center, arrange deviled eggs and tomato wedges around edge of platter.