Lunch

Green Bean Salad

Crisp tender green beans mingle with briny black olives and bright scallions, their flavors lifted by a tangy balsamic and olive oil dressing. Chilled slices of hard boiled egg add creamy richness that makes each bite satisfying.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Green Bean Salad
Total
16 min
Prep
10 min
Cook
6 min
Serves
6

Nutrition per Serving

Calories
176
Protein
8g
Carbs
11g
Fat
12g
Fiber
5g
Sugar
4g
Sodium
308mg

Ingredients

  • 24 oz 6 cups string beans beans, ends trimmed
  • 2 1/4 oz can sliced black olives (drained (check labels for Whole30))
  • 3 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 3 medium scallions (chopped)
  • 3/4 tsp kosher salt
  • fresh black pepper (to taste)
  • 5 hard boiled eggs (peeled and sliced)

Instructions

  1. Place green beans in a large pot and cover with water, about 6 cups. Bring to a boil, then cover and cook until tender crisp, about 6 minutes (don’t overcook or they will get mushy).
  2. Drain and rinse under cold water when done to prevent them from overcooking, drain.
  3. In a large bowl, combine balsamic, oil, salt and pepper. Toss in the green beans, scallions and olives.
  4. Mix well and top with sliced eggs. Refrigerate and serve chilled or room temperature.