Friday, August 23, 2013

Green Bean Salad with Tomatoes and Olives



If you have any late summer cookouts or picnics planned, I have a terrific salad for you to try. Green beans bring the crunch, while tomatoes and basil provide a summery vibe. It's especially nice with gyros or an eggplant sandwich.

Green Bean Salad with Tomatoes and Olives

I blanch the green beans to preserve their brilliant emerald shade, but if you're planning to have this right away, you can skip this step and serve the salad hot.

8 ounces green beans, stemmed and cut in half
1 medium tomato, diced
3 tablespoons pitted calamata olives, sliced in half
1 clove garlic, minced
1 tablespoon fresh basil, julienned
1 tablespoon lemon juice
2 teaspoons olive oil
1/4 teaspoon salt

Steam green beans for 5 minutes. Transfer to a bowl of ice water and chill for 1 to 2 minutes. Drain. Transfer to a serving bowl or plate.

Stir the tomato and olives together in a small bowl. Add the garlic, basil, lemon juice, olive oil, and salt and stir. Top the green beans with the tomatoes and olives. Combine just before serving.

Serves 3.

1 comment:

  1. This is beautiful. I like the colors, green and red. It just looks so yummy. Probably I want to add some honey or brown sugar. I like a bit sweet. I have a big bag of cherry tomatoes in fridge. Guess just right for this salad. :)

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