Ingredients
- —1 medium egg
- —200 g green beans (fresh or frozen)
- —30 g cherry tomatoes, halved
- —25 g green olives, pitted and sliced
- —1 tbsp mild olive oil
- —½ tbsp natural vinegar
- —1 tsp mustard (sugar-free)
- —Pepper, salt
Instructions
Cook the egg until hard-boiled, then peel and slice it. Blanch the green beans in boiling water for 3–4 minutes, or until tender-crisp, then drain and rinse under cold water to stop the cooking process. In a bowl, combine the halved cherry tomatoes, sliced olives, and green beans. In a small jar or bowl, whisk together the olive oil, vinegar, mustard, pepper, and salt to make the dressing. Pour the dressing over the salad and toss gently to coat. Top with the sliced egg before serving.
Serving Tip
Perfect as a lunch or light dinner — also delicious served warm. Present on a white or light gray plate to highlight the vibrant green beans and egg. Finish with a drizzle of extra olive oil and a sprinkle of fresh parsley.
Storage Tip
Store covered in the refrigerator for up to 1 day. Add the egg just before serving.
RECIPE_ID: 15cce778...
LAST_UPDATE: 2/18/2026