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Sunday
Oct022011

Green beans with tomatoes, olives and eggs

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!

Click here for a printable recipe!

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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 :)

10.7.2011 | Unregistered CommenterParsley Sage

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!

05.28.2012 | Unregistered CommenterCarissa

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