So half of my batch of Christmas Limas went into my debauched pancetta-cream creation. The second half went into a slightly less indulgent salad of sorts. I strained the beans, reserving the liquid for a later use (and with this bean, believe me, it's worth saving!) I took three oil-packed anchovies and mashed them with a huge clove of garlic and some olive oil. When smooth, I added some wine vinegar and gently tossed the drained, room temperature beans with the dressing. Some parsley for color didn't hurt. Happiness was mine! I have to say the whole clove of garlic may be a bit much for a raw salad. I'll leave that up to you. This would also be nice served over a bed of undressed beans.