GREEN BEANS, EGG AND OLIVES SALAD
Anyone who says that salads are boring has not yet tried our green beans, egg and Hojiblanca olives salad. As light as it is irresistible!
- 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
STEP BY STEP INSTRUCTIONS
Cut the beans into strips, with a cutter or knife. Cut the tomatoes in half.
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.
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.