Green Bean and Egg Salad

Ingredients

• Salt and pepper - To taste
• Extra virgin olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Fresh parsley - 1/4 cup, chopped
• Feta cheese - 1/2 cup, crumbled
• Kalamata olives - 1/4 cup, pitted and halved
• Red onion - 1/4 cup, thinly sliced
• Cherry tomatoes - 1 cup, halved
• Eggs - 4, hard-boiled and sliced
• Green beans - 1 pound, trimmed

Instructions

1. Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4-5 minutes. Drain and rinse with cold water.
2. In a large bowl, combine the cooked green beans, sliced eggs, cherry tomatoes, red onion, Kalamata olives, feta cheese, and fresh parsley.
3. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!