Green Beans with Tomatoes, Olives and Eggs
Everyday Food
In a large pot of boiling salted water, cook 1 pound green beans, trimmed, until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add 1/2 cup each grape tomatoes, halved, and Kalamata olives, pitted and halved, 2 teaspoons extra-virgin olive oil, and 2 hard-cooked eggs, chopped. Season with coarse salt and ground pepper; serve with lemon wedges.
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