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Tangy Green Bean Salad
by Cecilia Castillo
serves: 5
 
Ingredients:
  2 lbs.   green beans
  2 tbs.   olive oil
  2 ounce   butter
  1 clove   garlic
  4 oz.   bread crumbs
  2   hard boiled eggs chopped
  4 tbs.   olive oil
  4 tbs.   wine vinegar
  1 clove   garlic
  1/2 tsp.   mustard
  1 pinch   salt & Sugar
Directions:
  1.Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
2.Drain the beans and refresh under cold running water, place in a serving bowl.
3.Make the salad dressing by blending the oil, vinegar, garlic, mustard, sugar and salt, thoroughly together.
4.Pour over the beans and toss to mix.
5.Heat the oil and butter in a frying pan, and fry the garlic for one minute.
6.Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
7.Remove the pan from the heat, and stir in the parsley, and then the egg.
8.Sprinkle the breadcrumb mixture over the green beans.
9.Serve warm, or at room temperature.