|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This wonderful green bean salad is best served warm.
More or Linda's
Salads and Salad Dressing Recipes
Bean Recipes, and also learn about
Green Bean Hints, Tips, and Information.
Don't forget to check out my
Blackberry Barbecued Ribs dinner menu which includes this wonderful
Mint Green Bean and Egg Salad.
Mint Green Bean and Egg Salad Recipe
Recipe Type:
Salad and Salad Dressing,
Green Beans,
Tomatoes,
Eggs,
Mint
Yields: 6 to 8 servings
Prep time: 15 min
Ingredients:
4 to 6 large vine-ripened
tomatoes, thickly sliced (depending on size of tomatoes or number of servings needed)
2 pounds
green beans, rinsed, stem ends trimmed
Coarse
salt
2 cloves
garlic, halved
6 tablespoons chopped fresh
mint leaves, plus whole leaves for garnish
6 hard-cooked
eggs
6 tablespoons extra-virgin
olive oil or to taste
1 teaspoon salt
Coarsely-ground black pepper to taste
Preparation:
Arrange the tomatoes, slightly overlapping, around the perimeter of a serving platter or individual serving plates; sprinkle lightly with coarse salt; set aside.
In a medium saucepan over medium-high heat, bring water to a boil. Add the green beans and cook for 5 to 6 minutes (depending on the degree of doneness you want).
Remove from heat. Drain the beans in a colander; drain.
Rub the inside of a large bowl with the cut side of the garlic; reserve for other use. Add the warm beans and 2 tablespoons of chopped mint; toss to coat.
Using the coarse shredding side on a hand grater, grate the hard-cooked eggs into a separate bowl. Add the olive oil, the remaining 4 tablespoons of chopped mint, salt,
and pepper to taste. Stir to blend well. Add to the beans; stir to coat evenly. Mound the beans in the center of the serving platter. Garnish with a few whole mint leaves
and serve immediately.
Makes 6 to 8 servings.
| 