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Green Bean Tomato Olive Salad

Green Bean Tomato Olive Salad

  • Author: Paige Adams
  • Prep Time: 7 minutes
  • Cook Time: 3 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4 1x

Ready in 10 minutes, this green bean tomato olive salad with Parmesan and scallions is fresh and full of crunch. It can be served as a side, too.

Ingredients

  • 1 pound green beans, trimmed
  • 1 cup halved cherry tomatoes
  • 1/2 cup roughly chopped pitted Kalamata olives
  • 1 scallion, thinly sliced
  • 1/2 ounce shaved Parmesan
  • 2 tablespoons chopped parsley
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the green beans in a pot of salted boiling water until just tender but still crisp, about 3 minutes. Use a slotted spoon to transfer the green beans to a bowl of ice water. Once the green beans are cool, drain the water and pat dry with a towel.
  2. In a large bowl, combine the green beans, tomatoes, olives, scallions, Parmesan and parsley.
  3. In a small bowl, whisk together the mustard vinegar, olive oil, salt and pepper.
  4. Pour the vinaigrette into the green beans, tomatoes and olives, tossing to coat.
  • Author: Paige Adams
  • Prep Time: 7 minutes
  • Cook Time: 3 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4 1x