Green bean salads are a regular dish in our home - perfect for when they are in abundance in mid to late summer.
- 1 ½ pounds green beans – with ends trimmed
- 2 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh parsley
- Pinch of salt
- 2 hard-boiled eggs – finely chopped
Bring about one inch of water to a boil in a pot into that your steamer basket fits into. Put trimmed and cleaned green beans in the steamer basket, set over the boiling water, cover, and steam until tender, about 5 to 6 minutes (depending on how crisp or tender you like your green beans).
Remove the pot from stove to the sink and immediately run under cold water, shocking the vegetables so they stop cooking. While your green beans cool, in a salad bowl mix the remaining ingredients. Drain any excess water from your cooled beans and toss them in the serving bowl with your egg dressing.