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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Source: More with Less by Doris Janzen Longacre (adapted)
- 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
- 2⁄3 cup mayonnaise
For instructions, see page 254 in More with Less by Doris Janzen Longacre **
** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.