Green beans are one of my favorite easy vegetable side dishes. Steamed, they are quick and easy with just a bit of butter, lemon, or garlic. And teamed up with sweet corn and sliced tomatoes, they are the quintessential summer vegetable trifecta. If there are any leftovers, you can turn them into an amazing light lunch for a hot summer day! If not, just steam some up fresh!
“Leftover” Green Bean Nicoise
adapted from a recipe by Kate Barreira for Cooking Light
- 12 ounces baby red potatoes
- 1/4 cup olive oil
- 2 1/2 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 1/2 teaspoon kosher salt
- 8 ounces canned albacore tuna in water, drained
- 6 kalamata olives, sliced
- 5 cornichon pickles, chopped
- 1 large shallot, chopped
- 10 ounces leftover (or steamed) green beans
- 2 hard-cooked large eggs, peeled and sliced
- 1/4 teaspoon freshly ground black pepper
- Place potatoes in a medium saucepan; cover with cool water to 2 inches above potatoes. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Drain; cool. Cut potatoes in half; place in a medium bowl.
- Combine oil, lemon juice, parsley, tarragon, and salt in a medium bowl, stirring with a whisk. Drizzle 3 tablespoons dressing over potatoes; toss to coat. Add tuna, olives, pickles, and shallot to bowl with remaining dressing; toss gently to coat.
- Arrange about 3/4 cup leftover (or steamed) green beans, 1/2 cup potatoes, and 1/2 cup tuna mixture on each of 4 plates. Divide eggs evenly among servings; sprinkle eggs with pepper.
Eggs and new potatoes are also in season now, so this recipe is a great way to eat seasonally! The following recipes also make use of fresh local ingredients that you can find at the Market now. (Haricots Verts is French for green beans.)