Ruthie’s Green Bean, Tomato and Olive Salad

Ruthie's Green Bean, Tomato and Olive Salad

Ruthie’s Green Bean, Tomato and Olive Salad

My friend, Ruthie, who is Israeli, gave me this recipe. It is easy, delicious and adds a pop of color to any table. I will be serving this at at my Rosh Hashanah dinner this year. It’s a perfect lighter salad paired with brisket and chicken. Enjoy!

(Serves 4 people)
Ingredients (Salad):
2 cups fresh green beans, cut in half
1 ½ cups grape tomatoes, sliced in half (red or assorted colors)
¼ cup pitted Kalamata olives
Ingredients: (Dressing):
1 Tbls. lemon juice
2 Tbls. olive oil
¼ tsp. salt
¼ + 1/8 tsp. sugar
Method:
1. Place green beans in microwave-safe dish with ¼ cup water; cover and microwave on high for 6-7 minutes until slightly soft; drain and place into bowl of water with ice cubes for 5 minutes (to retain green color).
2. Drain green beans and add to medium size bowl; add sliced tomatoes and olives.
3. In small bowl, place lemon juice and whisk in olive oil then add salt and sugar; pour over green bean mixture, then serve.
Tip: This recipe can be doubled and tripled if needed. Beautiful and delicious!

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