From, "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Cook beans. Cool and drain. Add next four ingredients and mix; cover and chill. Combine next four ingredients; cover and chill. When ready to serve, toss the crumbled bacon lightly with the beans. Heap in lettuce lined bowl and top with egg mixture.
SERVES: 4 - 5
- 1 pound green beans (or No. 2 can)
- 6 Tablespoons salad oil
- 3 Tablespoons vinegar
- 1/2 teaspoon salt and pepper
- 1 onion, minced
- 4 hard cooked eggs, chopped
- 2 teaspoons vinegar
- 3 Tablespoons mayonnaise
- 1 teaspoon prepared mustard
- 4 strips bacon, sauteed
TO PREPARE:
Cook beans. Cool and drain. Add next four ingredients and mix; cover and chill. Combine next four ingredients; cover and chill. When ready to serve, toss the crumbled bacon lightly with the beans. Heap in lettuce lined bowl and top with egg mixture.
SERVES: 4 - 5
