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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From a recipe card set of twenty plus years ago it's deliciously different and a great addition to a picnic basket. I've also made this up as a side dish to a meal of baked ham and steamed broccoli. Either way it's a keeper in our family. Ingredients:
1 (21 ounce) can baked beans |
2 small tomatoes, peeled & seeded |
1/2 cup stuffed green olive, sliced |
1/4 cup chopped green onion |
2 tablespoons red wine vinegar |
1 tablespoon prepared mustard |
4 -6 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 hard-boiled egg, peeled & sliced |
1 sprig fresh parsley (optional) |
Directions:
1. Drain beans and place into a large bowl.
2. Cut tomatoes into strip, about 1/3 in thick. Add to bowl with beans. Add olives and green onion. Fold together carefully.
3. In a small bowl, whisk together the vinegar and mustard; slowly whisk in the oil until an emulsified mixture is formed. Add salt & pepper and mix well.
4. Pour dressing over vegetables. Fold together until well blended.
5. Before serving, garnish with sliced egg and a sprig of parsley if used.
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