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)
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
1 Tbls. lemon juice
2 Tbls. olive oil
¼ tsp. salt
¼ + 1/8 tsp. sugar
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!