Green Bean Salad
Keeps well in the fridge. This recipe is a bit high in fat with the mayo and sour cream. But hey, look at the green you can eat. It is a really tasty summer dish.
Ingredients
- 4 cups of fresh green beans, snapped and blanched
- 1/2 cup sour cream
- 1/2 cup mayo (note: the sour cream and mayo are a 1-1 ratio if you are increasing this recipe)
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 2 or 3 tbls horseradish (your preference)
- 4 shakes of worstechester sauce.
- 1/4 cup parsley, chopped
- salt and pepper to taste
- 2 shakes of tabasco
1. wash the green beans (duh).
2. blanch the green beans
3. toss together all the ingredients with the green beans.
Optional: top with hard boiled egg slices and crispy bacon bits.
Serve the dish cold.
