Bacon and Egg Bean Salad

submitted by Debbie Flinner of Canton

Ingredients:

• 2-16oz. cans whole green beans, drained
• 1/2 cup chopped onion
• 1/3 cup vegetable oil
• 1/4 cup vinegar
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 4 hard cooked eggs, chopped
• 1/4 cup mayonnaise
• 2 tsp. vinegar
• 1 tsp. prepared mustard
• 1/4 tsp. salt
• 4 slices crispy fried bacon, crumbled
• lettuce leaves
• paprika

Directions:

1. Toss beans, onion, oil, 1/4 cup vinegar, 1/2 tsp. salt and pepper. Cover and refrigerate.
2. Mix eggs, mayo, 2 tsp. vinegar, mustard and 1/4 tsp. salt. Cover and refrigerate.
3. Just before serving, drain bean mixture, add bacon and toss.
4. Arrange lettuce on a salad plate. Top each serving with a spoonful of beans and a scoop of the egg mixture; sprinkle with paprika. Refrigerate 1-2 hours.