Green Beans with Tomatoes, Olives and Eggs

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I keep thinking those green beans in the garden are going to slow down, but they’re just not. The weather here is just starting to turn fall-ish, so maybe the cooler weather will make them start winding down. Until then, I guess I have to keep searching out great recipes like this one. This made a perfect summer dinner with some crusty bread (for the gluten-eating family members among us) and good, cultured butter. I also think it would be a tasty potluck salad.

One of the first food allergies that I caught onto was eggs. I was in highschool when I noticed eggs giving me stomach cramps. In college I figured out that I could eat high-quality eggs, but not IHOP eggs. So I would buy the best quality eggs I could afford, which wasn’t really much considering my college-student budget. These days I will eat occasional eggs that are farm-fresh, soy-free and open-pastured. We have a few friends with chickens, so I love when they show up with some eggs for me. When they don’t, I buy a brand at the health food store that is labelled “open pastured”.

Open-pastured is not really a technical term. Rather it implies a certain philosophy of chicken-rearing that allows the chickens to peck around and eat insects and grass and little rocks and things. The nutrient content of these eggs is much healthier than farm-raised eggs. And, for whatever reason, these open-pastured eggs do not elicit violent protests from my body like the conventional eggs do. This page is great if you want help decoding egg labels.

If you have a life-threatening, true egg allergy you can replace the eggs here with some shredded chicken or high-quality chunk tuna. Or, if you want to make it vegan, try some tofu or tempeh.

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Green Beans with Tomatoes, Olives and Eggs

Source: Everyday Foods

Ingredients

  • 1 pound green beans trimmed
  • 12 cup grape tomatoes halved
  • 12 cup kalamata olives pitted and halved
  • 2 tsp extra virgin olive oil
  • hard boiled eggs chopped
  • salt and pepper
  • lemon cut into wedges

Method

Cook green beans until crisp tender (3 min, in boiling salted water). Drain and rinse with cold water. Halve beans and place in a bowl. Add remaining ingredients and toss to combine. Serve with lemon wedges.

** This recipe is being shared on Cybele Pascal’s blog. Click on over for lots more allergen-friendly yumminess.

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4 Responses to Green Beans with Tomatoes, Olives and Eggs

  1. Looks like a great recipe!

    Have you noticed that the cook’s rating graphic in the RSS feed has “accessibility” twice? I thought you guys might want to fix that.

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