Chris' Recipes

Bon Appetite!

Chilled Green Bean & Ham Salad

Written By: Chris - Jul• 06•12

I can’t tell you how much we enjoy Summer salads!  I was inspired to try something different working with what I had on hand herunterladen! I had recently been perusing through some of  my friend Heather’s cook books while visiting.  I thought it would be fun to see if any of the recipes in her books looked interesting… There was one that caught my eye – it was a cold green bean and ham with mustard, but it included potatoes.  I wasn’t feeling like making a potato salad, and I had just made a batch of my Szechuan style green beans, so I had half a package of the blanched left over green beans in the fridge!  I also had some turkey ham, which  is one of our favorites, some left over roasted sweet onions and fresh dill in season.  The hard boiled egg give it a rich smoothness and the almonds add some crunch!  Give this a try!  It is healthy, quick, easy and delicious streams aus mediathekenen!


1 lb apple appsen nicht. cooked French Green Beans (chilled)
1/2 Cup Light Mayonnaise
1/3 Cup Plain Greek Yogurt
1/3 Cup Spicy Mustard
2 Tablespoons Red Wine Vinegar
2 Tablespoons White Wine Vinegar
2 Cups Turkey Ham, chopped
2/3 Cup Cooked (Sweet) Onion
3 Eggs (hard boiled)
Fresh Dill
Salt & Pepper

Hard boil the eggs and cool under cold running water until chilled.  Chop the green beans into nice bite size pieces and set aside.  Chop the chilled roasted sweet onion and combine with the mayonnaise, yogurt, mustard, wines an salt & pepper

Add the copped green beans and cubed ham with the fresh chopped dill and chopped boiled egg

Top with the slivered roasted and salted almonds for some crunch!  Bill thought that this would also be good with “chow mein” noodles for crunch, but unfortunately I did not have any in the pantry.  There is another ham salad that includes the eggs which is topped with the noodles and it’s great!  Maybe next time…

Enjoy den downloaden!


Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.