Tangy Green Bean Salad

• 1 lb green beans
• 1 tablespoon olive oil
• 1 ounce butter
• 1/2 garlic clove, crushed
• 2 ounces white breadcrumbs
• 1 tablespoon chopped parsley
• 1 egg, hard boiled and finely chopped
• Dressing
• 2 tablespoons olive oil
• 2 tablespoons sunflower oil
• 2 teaspoons white wine vinegar
• 1/2 garlic clove, crushed
• 1/4 teaspoon French mustard
• 1 pinch sugar
• 1 pinch salt

1. Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
2. Drain the beans and refresh under cold running water, place in a serving bowl.
3. Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
4. Pour over the beans and toss to mix.
5. Heat the oil and butter in a frying pan, and fry the garlic for one minute.
6. Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
7. Remove the pan from the heat, and stir in the parsley, and then the egg.
8. Sprinkle the breadcrumb mixture over the green beans.
9. Serve warm, or at room temperature.

green beans, olive oil, butter, garlic, white breadcrumbs, parsley, egg, dressing, olive oil, sunflower oil, white wine vinegar, garlic, sugar, salt

Taken from www.food.com/recipe/tangy-green-bean-salad-333117 (may not work)