One of the reasons I love green beans is that you generally get a good yield, but not so much that you’re bombarded the way you are with zucchini.
Another reason: there’s so much you can do with green beans. A few years ago, I experimented with some different ways to use them and created a salad with a yogurt and mustard dressing that I particularly love. I decided to riff on that here, but used a vinaigrette instead, and added sliced olives, hardboiled eggs, and flat-leaf parsley.
Olive, egg, and green bean salad
About 1 lb. green or wax beans (the yellow ones) or a combination, stem ends plucked off
A handful of sliced kalamata olives
2 to 3 hardboiled eggs, roughly chopped
About ½ cup roughly chopped flat-leaf parsley, plus some whole leaves
Good extra-virgin olive oil (it matters in a recipe this simple)
Red wine vinegar
Freshly ground black pepper
1. Cook green beans in boiling water until just tender, about 3 minutes. Drain, then run cold water over them until they’re cool. Pat dry.
2. Whisk together olives, some of the egg, the chopped parsley, a few tbsp. olive oil, and a splash of vinegar. Spoon over green beans. Top with remaining egg, some parsley leaves, a drizzle of olive oil, and a sprinkling of pepper.
This would be particularly good with a piece of grilled fish for a nice, light summer dinner.
What do you like to do with green beans? Any tips for easy preparation?