1 pound green beans, rinsed and trimmed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
1 hard boiled egg, chopped fine
Over a pot of boiling water or in the microwave, steam green beans until they're cooked but still crisp. Transfer cooked beans to a serving dish and put three to four ice cubes in the bowl. Toss to cool beans; set aside for 5 minutes.
In a small bowl, whisk together vinegar, oil, salt and pepper. Drain water from beans and pour dressing over beans and toss to coat. Sprinkle with chopped eggs. Serve room temperature.
Cook's note: You can sprinkle the beans with chopped pecans or walnuts if desired. Any flavored vinegar can be substituted.