2 lbs. green beans
3 hard boiled eggs
3 or 4 ripe but firm tomatoes
Salt & pepper

VINAIGRETTE:

3 cloves garlic, crushed
1 tsp. salt & pepper
3 tbsp. olive oil
1 tbsp. red wine vinegar
4 monks

Trim the string beans. Leave full length. Cook in lightly salted water just until tender. Drain and immediately put into bowl with vinaigrette.

VINAIGRETTE DRESSING: Crush garlic into bowl. Add salt and pepper and mash garlic and salt into a paste. Add oil and vinegar. Toss hot beans in dressing and coat. Arrange quartered eggs and tomatoes on top. Serve with extra dressing if desired.