It’s the end of the semester. I’m exhausted. I need fast and easy meals, while still somehow retro-ing enough to publish once a week. So, today we’re going to sample one of the simplest recipes I have tried in a while. Let’s try…
GREEN BEANS VINAIGRETTE
1 can (1 lb.) DEL MONTE Brand Green Beans — Whole or Cut
2 tablesp. oil
2 tablesp. vinegar
1 tablesp. chopped parsley
1 tablesp. chopped pimiento
1 tablesp. DEL MONTE Sweet Pickle Relish
1/4 teasp. each salt and sugar
1 hard-cooked egg, grated
To serve cold, chill beans, drain well. Mix other ingredients; spoon on drained beans. To serve hot, heat beans, drain off liquid, add sauce to beans in pan and toss with 2 forks until hot. Serves 4. Delicious with hot or cold baked Canadian bacon or ham, or boiled tongue, etc.
I’ll be honest — I never, ever use canned green beans. It’s really easy to get frozen ones and steam them for a few minutes, and I don’t like the mushiness and slight tanginess of canned ones. So I am honestly very skeptical that any topping can salvage the beans.
The hardest thing to do was grate the hard-boiled egg. Have you ever tried to do that? No, probably not, because who in their right mind would want to grate an egg? Chop, sure. Grate, no.
Making a vinaigrette (of any kind) is easy. Put oil and vinegar in a bowl…
… and whisk. For, like, ten seconds, and you’re done.
Making a bizarre vinaigrette is also pretty easy: dump all sorts of weird things into your oil-vinegar suspension.
Hey, look, green-bean eggs and ham!
Bizarre-looking maybe, but this was good! I think I mostly enjoyed the vinaigrette, which was sour and sweet and made the beans interesting, but the chunky bits were also tasty. I also liked it on the ham, and ended up cutting my ham slices into small chunks and mixing everything together. I’m pleasantly surprised. What an easy way to make canned beans taste less bad!
Posted on Flickr by Shelf Life Taste Test.