Green Bean Egg Salad Recipes

GREEN BEAN EGG SALAD

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.

GREEN BEAN AND EGG SALAD WITH GOAT CHEESE DRESSING

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

EGG-AND-BEAN DINNER SALAD

Steps:

• Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters.
• Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss.
• Toss the endive, lettuce, escarole, celery and beans in a large
• bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again.

GREEN BEANS WITH TOMATOES, OLIVES, AND EGGS

Steps:

• In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, oil, and eggs. Season with salt and pepper; serve with lemon wedges.

EGG SALAD AND GREEN BEAN SANDWICHES

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.

GREEN BEAN AND EGG SALAD

Steps:

• 1. Trim the ends of the beans. In a medium skillet, bring to a boil about 2 cups of water. Add the beans and cook, uncovered, until crisp-tender and still bright green, 5 to 7 minutes. Drain off the water, leaving the beans in the pan. Stir in the garlic and 1/4 teaspoon of the salt into the beans while still hot. Set aside to cool. 2. In a small bowl, whisk together the oil, vinegar, oregano, mustard, and the remaining 1/4 teaspoon of salt. Set aside. 3. Separate the white from the yolk of the egg. Finely shred the egg white onto a small plate. Grate the egg yolk on another small plate. Shortly before serving, toss the cooked green beans with the vinaigrette and arrange the beans in an even line on a serving plate. Sprinkle the shredded egg white over the top center of the beans and sprinkle the egg yolk over the white. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

GREEN BEAN, WALNUT AND EGG SALAD

Steps:

• Arrange beans and all remaining ingredients except dressing in large serving dish.
• Drizzle with dressing just before serving.

GREEN BEAN NIçOISE SALAD

Steps:

• Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
• Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
• Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
• Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.

TANGY GREEN BEAN SALAD

Steps:

• Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
• Drain the beans and refresh under cold running water, place in a serving bowl.
• Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
• Pour over the beans and toss to mix.
• Heat the oil and butter in a frying pan, and fry the garlic for one minute.
• Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
• Remove the pan from the heat, and stir in the parsley, and then the egg.
• Sprinkle the breadcrumb mixture over the green beans.
• Serve warm, or at room temperature.

WARM POTATO & GREEN BEAN SALAD WITH A SOFT EGG

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.