Summer Salad Recipe: Green Beans, Egg & Olive Delight

Manzanilla, Hojiblanca, with Pimiento or Queen olives are some of the suggestions given by Olives from Spain, as they set out to promote their Have an Olive Day campaign.

olive salad

Olives from Spain offers American consumers great recipes with this millenary ingredient from the Mediterranean, during their Have an Olive Day campaign. The versatility of European olives means they can be used in any recipe as they combine four classic flavours; sour, bitter, sweet and savoury. The antioxidants maintain cell integrity furthermore; olives are a natural source of antioxidant Vitamin E. The Have an Olive Day campaign, promotes olive consumption in the US with recipes that embrace the Mediterranean diet.  

WHAT YOU NEED: (4 people)

Difficulty: low

Prep Time: 25 minutes

• 5 oz. Hojiblanca olives

• 7 oz. Green beans or snow peas

• 3.5 oz. colored cherry tomatoes

• 4 eggs

• Extra virgin olive oil

• Balsamic vinegar

• Salt


Step 1: Cut the beans into strips, with a cutter or knife. Cut the tomatoes in half.

Step 2: In boiling water, boil the beans until tender, but still with a crunchy point. Remove with a strainer and cool under tap water. In the same water as the beans, cook the eggs for 10 minutes. Chill and chop yolks and whites separately. Set aside.

Step 3: In a deep dish, put the green beans and dress with extra virgin olive oil, vinegar and salt. Add some of the egg whites and chopped egg yolks, the tomatoes cut in halves and finish with the Hojiblanca olives.

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