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!
No comments:
Post a Comment