Green beans with tomatoes, olives and eggs
10.2.2011 
Whew! What a weekend. I shot my first wedding over the weekend, which turned out to be an incredible experience. The rest of the weekend involved sickness, sickness and more sickness. I had a parenting moment on Saturday ("moment" = 3-hour period) that I will never forget, for as long as I live. I won't go into details because I will shortly be talking about food and I do not wish to turn anyone away from reading! So, yes, the weekend is done and I am somewhat thankful for that.
Abrupt change of subject here. Food! Salads! If you've been reading for a while, you know that I am quite fond of The Salad. I salivate over salads the way most people salivate over fried chicken. Or sweets. Or Chinese food. This green bean salad is such a simple concept, but the flavors are anything but simple. It is such a delicious combination of flavors that will keep you coming back to the fridge until the bowl is empty.
(Source: Food Everyday: Martha Stewart)
In a large saucepan of boiling salted water, cook 1 pound of trimmed green beans until crisp-tender, 3 minutes. Drain and rinse under cold water.
Halve the beans and place in a large bowl. Add:
1/2 cup grape tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
2 teaspoons extra-virgin olive oil
2 hard-cooked eggs, chopped
Coarse salt and ground pepper, to taste
Serve with lemon wedges. Enjoy!
Tomatoes, eggs, green beans, olives in Salsas, Vegetables
Reader Comments (3)
Wow what gorgeous photos. My mama would go crazy over a dish like this. I'm going to make it for her asap! :)
You're gonna turn me into a healthy eater, if I don't watch out! This looks fabulous!
...I'm sorry about your parenting moment. Sounds like there was a big 'ick' factor. They will thank you for it one day :)
I found this recipe via Pinterest and made it for dinner tonight. It was delicious and so easy to make! Even my toddler gobbled it up! I will double the recipe next time so there are some leftovers for lunch the next day. Thanks for sharing!