Chilled-and-Tangy Green Bean Strips
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INGREDIENTS 1/3 cup corn oil 1/4 cup cider vinegar 1 small onion, minced Dash of Worcestershire sauce 1 small clove garlic, minced 1 small green pepper, minced 1/2 teaspoon salt Generous sprinkling of freshly ground black pepper 1 pound cooked, young green beans, each cut lengthwise in 2 or 3 strips 4 hard-cooked eggs, finely chopped 1/4 cup Basic Homemade Mayonnaise, or store bought 1 small pimiento, drained and finely chopped 1 teaspoon prepared mustard 4 large lettuce leaves Whisk oil, vinegar, onion, Worcestershire sauce, garlic, green pepper, and salt and pepper together in a small bowl. Place green bean strips in a wide salad bowl. Pour oil and vinegar mixture over the beans. Cover salad bowl and refrigerate until throughly chilled. Throughly mix eggs, mayonnaise, pimiento, and mustard in a small bowl. Combine with chilled green beans and dressing. Toss lightly until well blended. Serve bean strips mixture on lettuce leaves.