Saturday, September 1, 2012
Green Beans with Cherry Tomatoes and Olives
Ever now and then I don't really feel like having much for dinner, especially when it's hot outside or if I've been snacking all day. When this happens, I love to have a salad. Sometimes I'll have some bread and cheese as well (yes, we always have a decent stash of cheese in the fridge). This green bean salad makes a great, light evening meal. It's also a colorful side dish for any occasion.
Right now, my local grocery store has been selling green beans pretty consistently. When something is in season, I tend to buy it, especially in Wengen. Otherwise I'd be living off of the same 10 vegetables that are offered year round. This salad is a great way to use up fresh veggies and really let their texture and flavor come through. Make sure you don't overcook the beans, or else you will end up with mushy, limp, and fragile bits of green beans.
Adapted from Fine Cooking
1 pound green beans, trimmed
1 1/4 cup halved cheery tomatoes
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 shallot, minced
1/2 to 3/4 cup pitted Kalamata olives, chopped
1 teaspoon chopped fresh thyme (or basil or other herb you like)
salt and pepper, to taste
In a large pot of boiling, salted water, cook you green beans until crisp- tender, about 4 to 5 minutes. Drain and place in an ice bath or spread out so they cool quickly.
In your serving bowl, mix together the oil, vinegar, and shallots. Add the olives, thyme (or whatever herb you're using), salt, and pepper.
Add the vegetables to your serving bowl, mix, season with more salt and pepper if necessary, and serve. Pin It Now!