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Green Beans with Tomatoes, Olives, and Eggs


This is a colorful and healthy salad that pairs well with grilled salmon or poached chicken breasts.

  • Servings: 4

Source: Everyday Food, July/August 2011


  • 1 pound green beans, trimmed
  • 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
  • Lemon wedges


  1. In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, oil, and eggs. Season with salt and pepper; serve with lemon wedges.

Cook's Notes

Good with grilled salmon or poached chicken breasts.

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