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.
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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