Green Bean Salad

The menu for the South Arm Community Kitchen in this session include a salad, a chicken dish and a dessert.

We made a Green Bean Salad which is great for potluck.

We served the salad with some sticky chicken thighs baked in the oven. You can view the recipe of the Sticky Chicken Thighs here.


  • 10 cups green beans, trimmed and cut into 1-inch length
  • 1 red onion, thinly sliced
  • 2 large tomatoes, cubed
  • 2 cloves garlic, minced
  • 2 eggs, hard boiled
  • 2 tablespoons apple cider vinegar (or wine vinegar)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Source: South Arm Community Kitchen


In a large pot of boiling water, cook beans for 5 to 8 minutes or until tender-crisp.

Drain and chill under cold running water; drain again.

This can be made ahead; cover and refrigerate for up to 24 hours.

Place tomatoes, green beans and onions in a large bowl.
In a small bowl, whisk together garlic, vinegar, oil, oregano, salt and pepper.
Drizzle dressing over salad. Grate the hard boil eggs over the salad.

Toss to coat.

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