#1,063: Green Bean Olive and Sundried Tomato Salad

I don't love fresh cooked traditional green beans, but I do love hericots verts!  So I used them in place of the green beans for this recipe and it was such a wonderful salad.  I've made it twice already.  (Don't know what hericots verts are?  They are just thinner French green beans.) 

You will notice that the ingredients are in grams.  I didn’t measure anything out because I was too lazy to try and figure out the conversions.  It was still delicious.  So either convert the measurements or eye-ball it all!  It’s up to you.

600g fresh green beans, ends removed

10 large green olives, pitted and sliced
10 large kalamata olives, pitted and sliced
50g sundried tomatoes, chopped
75g sliced almonds, toasted
¼ cup fresh parsley, finely chopped
¼ cup extra virgin olive oil
½ tsp Himalayan or unrefined sea salt
½ tsp freshly cracked black pepper
2 cloves garlic, minced

Bring about an inch of salted water to a boil. Place the beans in a steaming basket and set over the boiling water. Cover and steam until tender to the bite, 3 to 5 minutes (depending on how crisp or tender you like them)

As soon as beans are ready, plunge them in a bowl of icy cold water to stop the cooking
and preserve their lovely bright green color, then drain and pat dry.

Add the cooked beans, as well as the rest of the ingredients, to a large mixing bowl and toss delicately until well combined

This salad can be served immediately but will keep well for a couple of days in the refrigerator.