| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 8 | Servings | ||
INGREDIENTS
| 2 | lb | Canned green beans; whole or cut, drained |
| 6 | tb | White vinegar |
| 3/4 | c | Salad or olive oil |
| 1 | lg | Onion; minced |
| 8 | Hard-boiled eggs; chopped | |
| 6 | tb | Mayonnaise |
| 4 | ts | Vinegar |
| 2 | ts | Prepared mustard |
| Salt and pepper to taste | ||
| 8 | sl | Bacon; cooked and crumbled |
INSTRUCTIONS
Make a marinade of 6 tablespoons vinegar, oil, salt and pepper. Add drained beans and onions. Marinate several hours or several days in refrigerator. In a bowl combine eggs, mayonnaise, 4 teaspoons vinegar, mustard and salt and pepper to taste. Refrigerate and allow flavor to develop. To serve, drain beans and onions. Place on chilled platter. Top with egg salad. Sprinkle bacon over all. Comment: This is a wonderful addition to a special meal. Source: A Different Taste of Paris Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.126 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 7, 1998
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