Green Beans and Egg Salad

Green Beans and Egg Salad

Green beans contain the trace minerals magnesium, potassium, and calcium all which are needed for heart function. They also contain some of the B-vitamins, which are needed to help absorb other vital vitamins like A and C. Believe it or not, green beans contain fat. One cup of fresh beans have 4.5 % of your daily need for omega-3 fatty acids.

Eggs of course are a great source of protein.

Onions reduce inflammation and heal infections. They contain chromium, which assists in regulating blood sugar and raw onions produce good cholesterol (HDL), which is heart healthy.

Knowing all of that should start your day off right. It may not be your ordinary breakfast, but than again what is ordinary now days.

Here is what you will need for the featured recipe:

2 lbs. green beans

1/2 yellow or white onion

4 eggs, hard-boiled*

1/4 cup olive oil

1 tbsp. wine vinegar

1 tsp. salt

Trim green beans and snap or cut into 1-inch lengths and steam them for 3 to 5 minutes.  Put egg through a egg slicer twice, turning 90 degrees, or chop with a knife.

Slice onion, cut slices in half.

Place steamed green beans, chopped eggs, and sliced onions into a large mixing bowl. It is optional to add olive oil, vinegar, and salt. Toss together mixed together.

Plate and serve. It makes about 4 servings.

*Best way to hard boil eggs: Place eggs in pot of water. Bring to a boil, turn off heat source, place lid on sauce pan, remove pot from burner and let eggs set in hot boiled water till cooked hard, about 7 to 10 minutes. Drain off hot water and plunge eggs into ice water while they are still hot to prevent the greenish, grey ring from forming around the yolk. Make sure to keep the water ice cold while the eggs are cooling down.

 

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