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Garden Green Bean Salad

Servings 4 -6 Servings


  • 2 large eggs
  • 1 pound fresh green beans washed and trimmed
  • 2 medium tomatoes chopped
  • 1 small sweet mild onion, sliced thinly
  • olive oil
  • red wine vinegar
  • pinch of sugar
  • salt and pepper


  1. Hard boil the eggs. Place eggs in a small sauce pan and cover with cold water. Bring to a boil, then cover, remove from heat and set a timer for 15 minutes. After the 15 minutes, drain pan and run the eggs under cold water. Set aside.
  2. While the eggs are cooking, steam the green beans until you reach desired tenderness.
  3. Place cooked (and still warm green beans) in a large bowl. Add the sliced onion, the sliced tomato and peeled and sliced hard boiled eggs.
  4. Season with salt and pepper to taste. Drizzle with some olive oil (a tablespoon or two), sprinkle on some red wine vinegar (I usually do about 8-10 shakes.) Add a pinch of sugar. Toss the warm salad then taste and adjust seasonings. Serve warm, room temperature or cold. Best served freshly made, but you can store leftovers in the refrigerator for up to 2 days.

Recipe Notes

*I don't give a recipe for a vinaigrette because I've never made it that way. This dressing is made right in the bowl, right on top of the ingredients. If you like it more acidic, add more vinegar. If you like it sweeter, add more sugar. The egg yolk helps balance all of it. Don't be nervous. Just start with a little of each. You can always add more. You'll definitely need to taste for salt. The tomato, green beans and eggs need it to bring out the flavor.

*I love this freshly made as a warm salad, but it's also good cold or at room temperature.

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