Bean, Tomato, and Olive Salad

Name: Bean, Tomato, and Olive Salad
Yield: Serves 2 (for lunch) or 4 (for a salad course)
Ingredients: ½ lb. ripe cherry tomatoes, halved; olive condite and 3 Tbsp. of the oil it is preserved in; ½ lb. cooked fresh whole green beans, cooled (You may use canned beans, but they must be the small, whole variety, which is much more expensive than the fresh.); ½ lb. cooked fresh whole green beans, cooled (You may use canned beans, but they must be the small, whole variety, which is much more expensive than the fresh.); 6-8 flat anchovy fillets; olive condite and 3 Tbsp. of the oil it is preserved in; ½ cup scallions, minced

Preparation info

Serves
2
(for lunch) (for a salad course)

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Unlike Salade russe, most of the mixed vegetables in this salad are uncooked. Also unlike Salade russe, it’s low-calorie and has enough variety of tastes and textures to be a complete lunch, particularly if it is garnished with a couple of chilled hard-cooked eggs.

Ingredients

½ lb. cooked fresh whole green beans, cooled (You may use canned beans, but they must be the small, whole variety, which is much more expensive than the fresh.)
½ lb.

Method

Olive condite is a mixed green-olive antipasto with bits of sweet pepper, capers, and whatnot packed in olive oil and flavored with vinegar. Italian food processors use up their broken olives in this highly seasoned and very tasty mix; therefore it’s a great bargain. If you can’t find olive condite in your supermarket, go to an Italian grocer, or soak some of our dull California olives (stoned