Green Bean, Tomato and Olive Salad

The Fannie Farmer Cookbook has been around since 1896, originally published under the name The Boston Cooking School Cook Book.  It has had more than a dozen printings, but my copy is from 1979.  It was the first cookbook I owned, purchased for me by my mother one Christmas.  So when talking to her yesterday about this great big bag of green beans I received this week from CRO, she suggested that I go to the tried and true Fannie Farmer for ideas.  I did and do you know this is one of the best green bean salads I think I've eaten. With just a few changes, most of this recipe came from my 1979 edition originally titled "Raw Green Beans, Tomatoes, Olives, Scallions, and Celery Salad".  I changed it only to reflect what I had on hand and what we like.  Sometimes the old cookbooks have simple things that are timelessly tasty!  This is one of them. 

Green Bean, Tomato and Olive Salad

1 bag CRO green beans, ends trimmed and cut into 1 inch pieces
1 cup CRO grape tomatoes, halved
3/4 cup Greek olives
1/2 cup CRO red onion, chopped (about 2 slices)
1 red or green pepper sliced very thin (like matchsticks)
2 Tbs chopped parsley
2 Tbs chopped cilantro

Dressing:
1/4 cup grape seed or olive oil
2 Tbs red wine vinegar
1/2 tsp salt
1/4 tsp pepper

Fill a large bowl with ice water.  Bring a large pot of water to a boil and cook the beans 2 minutes.  Immediately drain and rinse the beans in cold water and transfer to the ice water for 10 minutes.  Meanwhile, prepare your other ingredients.  Drain the beans, pat dry and transfer to a large bowl.  Add tomatoes, olives, onion, peppers, parsley, and cilantro.  Toss to combine.  Whisk the dressing ingredients together in a small bowl until emulsified.  Pour over the salad and toss again to combine.  Serves 4-6 generously.