Salad with green beans, potatoes, black olives and their brine
I always buy good quality olives brined in natural ingredients. Since the brine itself absorbs the taste of the olives, I used this liquid (vinegar and salt) as a dressing for an extra olive flavor.
I steamed the fresh green beans for just a couple of minutes as I prefer them slightly crunchy. I then added two potatoes in small chunks, onion slices (btw purple on green looks fantastic however white onions will do the job too), some parsley, and sprinkled sesame seeds as a topping. In less than ten minutes a juicy, beautiful salad, perfect for a summer meal or as a side dish was ready.
Green bean, Potato & Black Olive Salad
- 250 g green beans
- 2 potatoes, boiled
- 10 black olives
- 1/2 onion, (purple)
- 3 tbsp olives brine
- olive oil, extra virgin
- herbs, i.e. oregano
- sesame seeds and parsley, as a topping
- Steam the green beans for a couple of minutes, just enough to have them slightly crispy
- Cut the potatoes in small chunks and the onion in thin slices
- Mix all the ingredients together and top with some sesame seeds and a couple of parsley sprigs
Lately, I tried to avoid this step, and it worked perfectly for me. Less work and less waste. Just for the version in the picture, I cut off the ugliest ends. I like the food in the macro pictures to wear the best attire after all 😉