Serves: 4
Total Calories: 61
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.
This Green Bean and Egg Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
