16 ounces fresh green beans
4 tablespoons olive oil
1 cup cherry tomatoes
2 tablespoons black olives, sliced
1/3 cup feta cheese, crumbled
wheat croutons
salt and pepper to taste
» Cook the green beans in boiling water for 5 minutes. Remove with a slotted spoon and transfer to colander. Heat a pan with olive oil, add tomatoes and roast them for 5 minutes, stirring occasionally. Add the green beans to the tomatoes and cook for 2 minutes, stirring well. Remove pan from heat. Add black olives to the vegetables. Salt and pepper to taste. Serve with crumbled feta cheese and wheat croutons.
