Green Beans with Cherry Tomatoes, Olives and Eggs

  • 1 pound green beans, trimmed
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 teaspoons extra-virgin olive oil
  • 2 hard-cooked eggs, chopped
  • Coarse salt and ground pepper
  • Lemon wedges

In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, oil, and eggs. Season with salt and pepper; serve with lemon wedges,

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