Bean Salad Germania
Illinois Rural Electric News, July 1975
Servings 8
Ingredients
- 2 14-ounce cans whole green beans drained
- 1 celery rib thinly sliced
- 1/4 cup French dressing
- 1/4 cup onion chopped
- 4 slices bacon cooked crisp and crumbled
- 2 hardboiled eggs sliced
Instructions
- Combine beans, celery, dressing and onion in a skillet.
- Cover and cook over low heat for 10 minutes.
- Add bacon and eggs and toss lightly.
- Heat and serve warm.
