It’s summer. The constant whirring of the kitchen ceiling fan keeps you company as your thighs are officially stuck to the chair. Chopping green bean stems is your least favorite activity - so many stems! You take a break to pour some lemonade, the glass sweats big beads that collect in a puddle on the table. A few gulps and it’s on to chopping the salty olives, the juicy tomatoes. The phone rings, it’s Brittany. Crap! You’re late for your beach date. But you’ll make it up to her once she tastes this green bean salad...
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
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.
Crunchy, refreshing and satisfying. This salad is coming with me on all my beach dates this summer!