Our tail-gate dinners on the Fourth of July were very easy. This recipe is easy to make and transports well.

Green Beans Bravo Salad

 

16 ounces canned, cut green beans

1/2 teaspoon garlic salt

1/4 teaspoon dry mustard chopped

2 tablespoons tarragon or cider vinegar

2 Tbsp each olive oil and vegetable oil

2 ounces (10-12 slices) Italian dry salami, chopped

1 hard-boiled egg, sliced (optional)

2 green onions, sliced

1/2 cup sliced celery

1/4 cup sliced radishes

 

Toss together. Refrigerate covered. Keep cold before serving

        Serves 12