Marinated Green Bean Salad
|Green beans||4 Cup (64 tbs)|
|Water||1 Cup (16 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Drained capers||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Oregano leaves||1 Teaspoon|
|Powdered mustard||1⁄4 Teaspoon|
Snap off and discard ends of beans.
In 2-quart saucepan bring water to a boil; add beans and onion and cook until beans are tender-crisp, 5 to 8 minutes.
In 1 1/2- or 2-quart bowl combine remaining ingredients except egg; add warm beans and toss to coat.
Cover bowl and refrigerate overnight or for at least 2 hours.
Just before serving, chop hard-cooked egg; toss salad again and sprinkle with egg.