Green beans were a popular backyard crop and produced abundantly in most climates. This fresh green bean salad would be a welcome surprise in a worker’s lunch box. The oil and vinegar dressing on here would be good here.
½ pound green beans, trimmed and cut diagonally crosswise
¼ teaspoon salt
¼ cup oil and vinegar dressing
1 green onion, finely chopped
2 hard-cooked large eggs, chilled
Combine beans, salt, and water to just cover in a heavy saucepan. Bring to a boil over high heat; reduce heat to low, cover, and simmer until just tender, about 5 minutes. Drain well.
Combine cooked beans, oil and vinegar dressing, and green onion in a small bowl. Cover and refrigerate at least 1 hour or until ready to pack or serve.
To pack or serve, peel eggs; cut each into 8 pieces and mix with beans. Divide between 2 containers or salad plates.
2 Servings
“War-working lunches must offer good square meals, appealing each day.”—Recipes for Today, 1943