Food & Cooking Recipes Salad Recipes Green Beans with Tomatoes, Olives, and Eggs 3.3 (50) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This is a colorful and healthy salad that pairs well with grilled salmon or poached chicken breasts. Ingredients 1 pound green beans, trimmed ½ cup grape tomatoes, halved ½ cup Kalamata olives, pitted and halved 2 teaspoons extra-virgin olive oil 2 hard-cooked eggs, chopped Coarse salt and ground pepper Lemon wedges Directions 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. Rate it Print