A Nice Green Bean Salad - 9/25/04
Cook up a mess of green beans. They'll only take about 10 minutes to cook once you've cut them nice and put them into your pot. Cover and don't peek. Once they're done, either toss them into a bowl of cold water or run water from the tap over them. Either way, you want them to stop cooking. Save a bit of the water they cooked in.
Pour over them a little vinegar - about 2 or 3 tablespoons. Doesn't matter what kind you use, though your channel is partial to Maruken Gourmet Vinegar. Now, add a little oil. Just about 2 or 3 tablespoons, same as you did the vinegar. Pour a little of your green bean stock in too until it's dressed real nice. Mince up some onion real fine and toss that in. Hard-boil 2 eggs and add them too. You can dice the egg, or you can slice them into rings. If you've got a couple of strips of bacon, that tastes good too. Just crumble it up pretty fine. Season first with salt and pepper and then, as the mood strikes you, with other spices, seasonings, or herbs. These might include parsley, chervil, dill, or Beau Monde. If you've used an ordinary vinegar, you might be inclined to sprinkle in a little sugar. Taste to see if the salad suits you. The longer it sets around before your dinner, the better it will be. My mama used to make it for us for after church on Sundays.
Note from Pauline 8/2/2026: I really don't know who to attribute this recipe to, other than it might have been Colonel Saunders. On the old Talking to Spirit Recipe Page, it appears directly after the 11 Secret Spices. Also, the author had a bit of a country accent, as the recipe was channeled to me. I don't think I've ever tried it, though it does look tasty.
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