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Paradiso Green Bean Salad with Olives, Capers Cherry Tomatoes and a lemon Garlic Dressing Recipe

by Phyllis Smith

Ingredients

300g green beans 150g sugar snap peas 200g cherry tomatoes, halved

1T small capers 16 Kalmata olives, pitted and halved salt and pepper to taste handful of fresh oregano leaves

Directions

1. Trim the beans and sugar snaps and cut to appropriate size as necessary.
2. Cook the beans in boiling water for two minutes, then plunge into ice water for 30 seconds to stop cooking.
3. Drain beans.
4. Place beans in bowl with sugar snaps, tomatoes, capers and oregano.
5. Add the olives.
6. Pour in enough dressing (of juice and rind of one lemon, about a cup of olive oil and 2 crushed cloves of garlic. Whisk together or even better, use a hand blender for a nice emulsion). to generously coat the salad, add a little salt and freshly ground pepper, and toss to combine.
7. If serving on individual plates, sprinkle the capers,and olives on each so they are evenly distributed.

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