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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 4 |
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This recipe is adapted from one published in the Los Angeles Times about 20 years ago; they were featuring Polish food in that issue. This salad is perfect with cold Polish sausage or ham and some East European type bread. It makes a good lunch or a light supper. Note: most of the prep time is standing time, this is an easy recipe. Ingredients:
2 tablespoons lemon juice |
1 teaspoon prepared mustard |
1/16 teaspoon sugar |
6 ounces french style green beans, cooked and drained |
1 granny smith apple, peeled and chopped |
2 ounces pickled cucumbers, finely chopped |
1 medium onion, finely chopped |
3 tablespoons sour cream |
2 hard-cooked eggs, chopped |
salt, to taste |
pepper, to taste |
Directions:
1. Combine lemon juice, mustard and sugar; and pour mixture over the green beans.
2. Toss and let stand for one hour.
3. Mix apple, cucumber and onion with the green beans.
4. Stir in the sour cream and eggs before serving.
5. Season to taste with salt and pepper.
6. Serve with cold meats and bread.
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