String Bean Salad

A cold string bean salad made with hard boiled eggs, olives and a balsamic vinaigrette.

String beans are a good source of Vitamin C and fiber. The hard boiled eggs in this salad add protein and the flavors combined with the vinaigrette are delicious and inexpensive.

To make this faster, I buy bagged string beans that are already cut and washed and I always have hard boiled eggs on hand for easy on-the-go breakfasts. Using really good extra virgin olive oil will give you the best results.

String Bean Salad
Gina’s Weight Watcher Recipes
Servings: 8 • Size: 3/4 cup • Old Points: 2 pts • Points+: 3 pts
Calories:118.4 • Fat: 8.8 g • Carb: 8.0 g • Fiber: 3.3 g • Protein: 3.3 g • Sugar: 1.1 g
Sodium: 115.1 mg


  • 24 oz (6 cups) string beans beans, ends trimmed
  • 2 hard boiled eggs, peeled and diced
  • 2.8 oz can sliced olives, drained
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 3 scallions, chopped
  • kosher salt and fresh pepper


    Steam string beans in a large pot with a little water until cooked (don’t overcook). Run under cold water when done to prevent them from overcooking. Drain.

    In a large bowl, combine balsamic, oil, salt and pepper. Add green beans, scallions and olives. Mix well and top with eggs, serve cold or room temperature.