Green Bean And Egg Salad Recipes

Steps:

• Place beans in a steamer basket. Place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a bowl; cool. Add the eggs and onion., In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
• Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
• Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
• Per serving: Calories 300; Fat 13.5 g (Sat. 5 g; Mono. 5.5 g; Poly. 1.4 g); Cholesterol 222 mg; Sodium 260 mg; Carbohydrate 31 g; Fiber 6 g; Protein 16 g Photography by Antonis Achilleos.
• Photography by Antonis Achilleos

Steps:

• Slice the potatoes, there's no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
• Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato. Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the garlic and tomato and heat through briefly.
• Divide the potatoes and beans between two plates. Stir the basil and vinegar into the pan and heat through briefly, then spoon over the salad. Cut the eggs in half and sit them on top.

Steps:

• In a small saucepan of boiling salted water cook beans until just tender, about 3 minutes. Drain beans and plunge into a bowl of ice and cold water to stop cooking. Remove beans from water and pat dry with paper towels.
• Chop eggs and in a bowl stir together with celery, onion, mayonnaise, mustard, and salt and pepper to taste. Spread egg salad on 4 bread slices and top each sandwich with 4 beans and remaining bread slices.