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Green Beans with Tomatoes, Olives and Eggs

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.

Plan to Eat users, click on the recipe title to import it into your account.

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.

Show Comments


 

  • 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. Reply
    Janine September 19, 2011 AT 1:42 pm
     
    • Duh...I meant "affordability" is is listed twice. Reply
      Janine September 19, 2011 AT 1:43 pm
       
      • LOL...I can't type worth a darn today. :-) Reply
        Janine September 19, 2011 AT 1:44 pm
         
    • Hi Janine, Yes, I had noticed....I was hoping no one else had noticed! :) I've tried a few times to fix it, but gave up pretty quickly. Now that I know someone else noticed, I'll give it another shot. Keep your fingers crossed for me. Reply
      Erin September 19, 2011 AT 2:24 pm
       
 
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