Okay, here’s a quick and so, so, easy one for you, any weeknight you could make this one.
Green Bean, Tomato, and Olive Salad
1 lb green beans, trimmed and cut into bite-sized lengths
1 C (or so) halved cherry tomatoes
1/2 C (or so) black olives, whole or halved, it’s up to you
lemon juice, extra-virgin olive oil, salt and pepper for dressing (see note below)
Blanch the green beans in boiling water until they turn an amazing beautiful green. Stop the cooking by placing the beans in an ice water bath, and mixing them around until they are cool. In a large bowl, toss the beans, tomatoes, and olives together. Chill in fridge until it’s time to eat. Or serve immediately (the flavors are better at room temperature, in any case).
Really, I just pulled this together one night when there wasn’t any lettuce, I had a ton of green beans and cherry tomatoes, and needed a salad for dinner. So the proportions can be adjusted to your liking, use different olives, have some fun.
I usually dress it with lemon juice, olive oil, salt, and pepper, but if there are leftovers, the green beans lose their pretty green color. Last night I dressed it with balsamic vinegar and extra-virgin olive oil, salt, and pepper, so it would stay bright and beautiful. You could even use your favorite vinaigrette. Just drizzle, toss, taste, repeat, until you’re happy with it.
Eat what’s in season, eat what you have, eat what you like, and I’ll see you on down the Road.