Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mint Green Bean and Egg Salad




Source of Recipe


Internet


List of Ingredients




4 to 6 large vine-riped tomatoes, thickly sliced (depending on size of tomatoes or number of servings needed)
2 pounds green beans, rinsed, stem ends trimmed
Coarse kosher salt
2 cloves garlic, halved
6 tablespoons chopped fresh mint, plus whole leaves for garnish
6 hard-cooked eggs
6 tablespoons extra-virgin olive oil, or to taste
1 teaspoon salt
Coarsely ground black pepper to taste

Recipe



Arrange the tomatoes, slightly overlapping, around the perimeter of a serving platter or individual serving plates; sprinkly lightly with coarse kosher salt; set aside.

In a medium saucepan over medium-high heat, bring water to a boil. Add the green beans and cook for 5 to 6 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander; drain.

Rub the inside of a large bowl with the cut side of the garlic; reserve for other use. Add the warm beans and 2 tablespoons of chopped mint; toss to coat.

Using the coarse shredding side on a hand grater, grate the hard-cooked eggs into a separate bowl. Add the olive oil, the remaining 4 tablespoons of chopped mint, salt, and pepper to taste. Stir to blend well. Add to the beans; stir to coat evenly. Mound the beans in the center of the serving platter. Garnish with a few whole mint leaves and serve immediately.

Makes 6 to 8 servings.