Mint Green Bean and Egg Salad

The wonderful salad is best served warm.

Check out Linda's Salads and Salad Dressing Recipes.

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

4 to 6 large vine-riped tomatoes, thickly sliced (depending on size of tomatoes or number of servings needed)
2 pounds green beans, rinsed, stem ends trimmed
Coarse or kosher 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

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.