Green Bean Salad with Olives and Pine Nuts
- 50g quality black olives, pitted
- 2 sunblushed tomatoes from a jar, drained
- 25g grated parmesan
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 300g fine green beans, sliced in half
- 50g pine nuts, toasted
- Finely chop the olives and tomatoes, then tip into a bowl and stir in the grated parmesan, oil and vinegar. Cook the beans in salted water for 4 mins or until just tender. Drain, cool, and add to your bowl. Toss in the toasted pine nuts, season with salt and pepper, and serve in bowls. Easy!
10 mins
4 serving