Tuesday, August 20, 2013

Green Bean, Tomato, Olive and Egg Salad


One evening a couple of months ago I made this simple salad as a light supper. It was delicious. Garden-fresh green beans and grape tomatoes pair with Kalamata olives and hard-boiled eggs to make a healthy, easy meal or a side dish that would go nicely with fish or chicken.

Green Bean, Tomato, Olive and Egg Salad

In a large pot of salted boiling water, cook 1 pound green beans, trimmed and halved, until crisp-tender, about 3 minutes. Drain and rinse under cold water. Place beans in a bowl and add 1 cup each grape tomatoes, halved, and pitted Kalamata olives, halved, 2 teaspoons olive oil, 1/2 teaspoon red wine vinegar and 2 hard-cooked eggs, quartered or chopped. Season with coarse salt and freshly ground pepper. 

2 comments:

  1. Gorgeous photo Claudia! Add some tuna and little potatoes for a salade nicoise!

    ReplyDelete
  2. Deeelish! Add tuna and you have a Salade Nicoise!

    ReplyDelete

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