Tossed Bean Salad

1/2 lb Green beans; trimmed
1/2 lb Yellow wax beans; trimmed
1 Egg white; hard-cooked;
3 tb Virgin olive oil;
2 Shallots; chopped
1 ds Red (cayenne) pepper;
1 tb Dill; chopped =OR= 1/2 ts Dried dill;

Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill.

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