From, "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 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


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

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