Quick Crispy Green Bean Salad

Directions

• In a 6-quart stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until beans turn bright green. Remove beans and immediately drop them into ice water. Drain and pat dry.
• In a large bowl, whisk vinegar, mustard, honey, garlic, salt, pepper, Worcestershire sauce and, if desired, hot sauce. Gradually whisk in oil until blended. Add vegetables and toss to coat; chill until serving. Sprinkle with chopped egg.