This Green Bean and Egg Salad Recipe is a great salad to serve in the summer when the vegetables are fresh and the summer days and nights are hot. It is a very light and refreshing salad. This salad can be serve cold or warm, but my family likes it best served warm.
Please check out my Blackberry Barbecued Ribs dinner menu which includes this wonderful Mint Green Bean and Egg Salad Recipe.
- 4 to 6 large vine-ripened tomatoes, thickly sliced (depending on size of tomatoes or number of servings needed)
- 2 pounds fresh green beans, rinsed, stem ends trimmed
- Coarse salt
- 2 cloves garlic, halved
- 6 tablespoons fresh mint leaves, chopped (plus whole leaves for garnish)
- 6 eggs, hard-cooked
- 6 tablespoons olive oil, extra-virgin (or to taste)
- 1 teaspoon salt
- Black pepper, coarsely ground (to taste)
Arrange the sliced 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.