3 1/2 oz green beans
1 lb cherry tomatoes
1 green bell pepper, cored, seeded, and diced
1 yellow bell pepper, cored, seeded, and diced
4 french cornichons, sliced
heaping 1/4 cup pitted black Spanish olives, halved
1 tsp capers
for the tomatoe dressing
6 firm tomatoes
1 chopped garlic clove
6 tbsp Spanish extra virgin olive oil
3 tbsp sherry vinegar
1/2 tbp hot or sweet smoked Spanish paprika
pinch of sugar
salt to taste
Put the eggs in a pan, then cover with cold water and slowly bring to a boil. Reduce the heat and simmer gently for 10 minutes. Immediately drain the eggs and rinse under cold running water to cool. Gently tap the eggs to crack the shells and let stand until cold.
Cut the beans into 1 inch lengths. Cook in a pan of boiling water for 2 minutes, then drain well. Rinse under cold running water and let stand until cold.
To make the dressing, coarsely grate the tomatoes into a food processor, discarding the skins left in your hands. Add the garlic, oil, vingar, paprika, and sugar and process until smooth. Season to taste with salt.
Put the cooled beans in a large serving bowl. Add the tomatoes and bell peppers and toss the vegetables together. Drizzle the dressing over the vegetables.
Sprinkle the cornchons, olives, and capers into the salad. Just before serving, crack the shells of the eggs all over and remove them. Slice the eggs into quarters and add to the salad.