Eat More Veggies!
Green and Yellow Beans Salad
Cook 1 1/2 lb trimmed green and yellow beans in boiling salted water 3 to 5 minutes; drain. Toss with thin wedges from 1 medium red onion and 3 Tablespoon olive oil and 1 Tablespoon red wine vinegar. Top with 1 finely chopped hard-cooked egg and 1 Tablespoon torn fresh basil. Season to taste with salt and pepper.
Green Bean Potato Salad
Cook 1 lb cubed red-skinned potatoes in boiling salted water 10 minutes; add 1 lb trimmed, cut green beans; boil 5 minutes. Drain. Toss with 3 Tablespoon olive oil, 2 Tablespoon red wine vinegar, 1 cup thin wedges sweet white onion, and 1 cup cherry tomatoes. Season to taste with salt and pepper.
Green Beans with Tomatoes, Mint, and Toasted Pine Nuts (pictured)
Cook 1 1/2 lb trimmed, cut green beans in boiling salted water 3 to 5 minutes; drain and rinse. Toss with thin wedges from 2 tomatoes and 2 Tablespoon each olive oil, chopped fresh mint, and toasted pine nuts. Season to taste with salt and pepper. Top with curls of Parmesan.