Use flageolets, the dried, green beans imported from France. These beans are also put up in glass bottles, but the dried are less expensive and, probably, more wholesome. Soak in cold water several hours, then drain and set to cook in boiling salted water. When tender set aside to cool, then dress with French dressing made with onion juice. Serve on lettuce leaves. Garnish with stuffed olives. Lima beans are particularly good as a salad, so, also, are cold Boston baked beans. Any one of these, after being dressed, may be sprinkled with fine-chopped parsley, olives, cucumber pickles, green or red peppers or chives.