We started growing Romano beans a few years ago and, although they don’t give as large a yield as the purple green beans, they are sweet and delicious and my favorite variety in the yard. This salad is made with a mix of speckled Romano beans and some purple green beans. You can use whatever variety of bean is available to you. It’s a light and refreshing way to use summer produce.
Green Bean Salad with Tomatoes and Olives
1 lb. green beans or Romano beans, trimmed
1 c. chopped fresh tomatoes
1/4 medium red onion, thinly sliced
1/4 c. pitted Kalamata olives or another variety, halved
1 clove garlic, finely chopped
1/4 c. extra virgin olive oil
1 tsp. dried Greek oregano or more to taste
salt and pepper to taste
Garnish with fresh chopped basil and parsley (optional)
Fill a 4-quart pot with water and bring to a boil. Add some salt and add the green beans. Bring back to the boil and cook about 7 minutes until crisp tender. Drain and run beans under cold water to stop the cooking process. Let beans drain then place them in a serving bowl. To the beans add tomatoes which have been sprinkled with salt, red onion and olives. Mix. Add garlic, oil, oregano, salt and pepper to taste. Mix well. Taste and adjust seasoning to your liking. Chill for 30 minutes or longer. Garnish with fresh herbs if desired. Serves 6.