Ingredients
Equipment
Method
- Start by placing the green beans in a large pot and covering them with about 6 cups of water. This ensures that they cook evenly. Bring the water to a boil. As the water begins to bubble, you can already smell the freshness of the beans!
- Once the water is boiling, cover the pot and cook the green beans until they are tender-crisp, which should take about 6 minutes. Make sure not to overcook them; they should be bright green and slightly firm to the bite.
- After the beans have cooked, drain them in a colander and rinse under cold water. This step is crucial to halt the cooking process, ensuring they maintain their lovely color and crispness.
- In a large bowl, combine the balsamic vinegar, olive oil, salt, and black pepper. Whisk these ingredients together until they are well blended. The aroma of the balsamic vinegar and olive oil is mouthwatering!
- Add the green beans, scallions, and black olives to the bowl. Toss everything together gently but thoroughly so that the dressing coats each ingredient evenly.
- Now, it’s time to add the finishing touch: sliced hard boiled eggs. Gently fold them into the salad, taking care not to break them up too much. They add protein and a rich creaminess that makes the salad satisfying.
- Once everything is combined, cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld. This is the hardest part, waiting, but trust me, it’s worth it!
- When you’re ready to serve, take the salad out of the fridge. You can enjoy it chilled or let it sit at room temperature for a bit. Either way, it’s going to be delicious!
Notes
Store leftovers in an airtight container in the fridge for up to three days. The salad tastes great even after being refrigerated!