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Snap Bean Picnic Salad

  • 2 lb Snap Beans – whole, fresh or frozen
  • ½ c Green Onion – sliced
  • 2/3 c Oil, divided
  • 1/4 c + 1 T Apple Cider Vinegar – divided
  • 1 tsp Nutmeg – ground
  • ½ tsp Salt
  • 4 Eggs – hard cooked, shelled and chopped
  • 1 T Mustard – spicy
  • ½ tsp Paprika
  • 1/4 lb Bacon – fried crispy and crumbled

If using fresh beans, clean beans and snip ends. Cook beans for 5-10 minutes in boiling water. Remove from boiling water and immediately submerge in icy cold water and let cool completely. Remove beans from water and dry. Toss beans with onion, oil, ½ cup vinegar, nutmeg and salt. Cover and chill at least 2 hours. Mix remaining 1 T. vinegar with mustard and paprika. Add eggs and toss. Cover and chill at least 2 hours. To prepare salad, drain bean mixture thoroughly and toss in bacon. Layer in bottom of serving dish. Top with egg mixture. If desired, top with fresh parsley.

Serves 6

Suzanne Pelton, Altoona – Finalist

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