Contributed By Marissa Bognanno, Author of The Boot Blog
Green Bean Salad
(from Everyday Food)
1 pound green beans
1/2 cup grape or cherry tomatoes
1/2 cup Kalamata olives
2 tsp extra-virgin olive oil
2 hard boiled eggs
salt + pepper
lemon wedges
Boil a large pot of salted water and cook the trimmed green beans for three minutes. Drain and rinse under cold water to stop the cooking. Halve the beans and place in a bowl. Meanwhile, add the halved tomatoes and pitted, halved olives to the bowl with the oil and the chopped eggs. Season with salt and pepper to taste and squeeze with the lemon.
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