Recipe: Savory String Bean Salad (with egg salad, River Road Recipes, 1950's)

SAVORY STRING BEAN SALAD

1 pound fresh green beans*
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, cooked and crumbled (for serving)
lettuce leaves (for serving)

Cook fresh green beans; drain and cool.

Add oil, vinegar, salt, pepper and onion and mix; cover and chill.

Combine hard cooked eggs, mayonnaise, vinegar and mustard; 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.

*One (1 lb) can cut green beans, drained may be substituted for the cooked beans.

Mrs. Clay Richmond

Makes 4-5 servings
Source: River Road Recipes: the Textbook of Louisiana Cuisine by the Junior League of Baton Rouge, first printing 1959