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Green Bean Salad

I really thought this dish would be a big winner with the hungry masses at the dinner table. They like every ingredient in it–green beans? Check. Hard-boiled eggs? Double check. Pickles? Check. So I was really surprised when we had to bribe them with dessert to finish their veggies.

The Sweetie Pie enjoyed his serving, and finished the Pickle’s serving (who decided that having dessert wasn’t worth the price of eating his beans). I’ve come to rely on my nose to “taste” these recipes for me, since my diet restrictions don’t allow me to eat eggs or mayo. My olfactory senses gave it a thumbs up, so I’m not sure what went wrong. But I present it here as a dish that pleased the adults at the table, if not the kiddos.

I came up a little short on mayo and substituted some plain yogurt. It worked great. I don’t think I’d go so far as to substitute all the mayo with yogurt, but if you’re wanting to cut calories, you could get away with swapping out part of it.

I also used my french cut green beans here, since I still had a bag in the freezer. They worked out nicely.

And I chose to use rice vinegar, since the recipe doesn’t specify which vinegar to use. I thought the little bit of sweetness would be a nice addition.

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Green Bean Salad

Not popular with the kiddos, but the adults enjoyed. A bit like an egg salad, with a generous addition of green beans.

Source: More With Less by Doris Janzen Longacre

Course: Side Dishes (Salads)

Main Ingredient: Vegetables



  • 3 cups cooked green beans, cut into 1″ pieces
  • 4 hard-boiled eggs, chopped
  • 1 medium organic onion, diced
  • 1 large dill pickle, chopped
  • 2 Tbs vinegar
  • 1 tsp salt
  • 23 cup mayonnaise


  1. For instructions, see page 254 in More with Less by Doris Janzen Longacre

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