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