Frosted Green Bean Salad 
Submitted by Michelle
Copywright: The Houston Junior League Cookbook
INGREDIENTS:
6 Tablespoons vinegar
3/4 cup salad or olive oil
2 medium onions, minced Salt and pepper
3 cans (1 pound each) Blue Lake green beans, drained
6 Tablespoons mayonnaise
4 teaspoons additional vinegar
2 teaspoons prepared mustard Salt
8 hard-cooked eggs, chopped
8 slices bacon, fried crisp
TO PREPARE:
Combine 6 Tablespoons vinegar, oil, onions, salt and pepper. Pour over beans and chill several hours or overnight. Drain and heap marinated beans in a salad bowl. Make frosting for beans by combining mayonnaise, 4 teaspoons vinegar, mustard, salt and hard-cooked eggs; mix well.
Pour over marinated beans. Garnish with crumbled bacon just
before serving.
SERVES: 10 - 12