Green Beans With Herbs and Olives

Name: Green Beans With Herbs and Olives
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: Salt and pepper; 1 1/2 to 2 pounds small green beans, or a mixture of different colors, topped and tailed; 2 small garlic cloves, minced; 1 small shallot, diced; 2 tablespoons red wine vinegar or sherry vinegar; 2 teaspoons Dijon mustard; 4 tablespoons extra-virgin olive oil; 1 cup good-quality pitted green olives, halved; 2 tablespoons chopped dill; 1 tablespoon chopped chives

By David Tanis

Total Time: 20 minutes
Rating: 5(736)
Comments: Read comments

A salad of freshly picked green beans is a true treat. Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.

Featured in: A Cool Solution for Hot Summer Nights

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Ingredients

Yield:4 to 6 servings

Salt and pepper
1½ to 2pounds small green beans, or a mixture of different colors, topped and tailed
2small garlic cloves, minced
1small shallot, diced
2tablespoons red wine vinegar or sherry vinegar
2teaspoons Dijon mustard
4tablespoons extra-virgin olive oil
1cup good-quality pitted green olives, halved
2tablespoons chopped dill
1tablespoon chopped chives

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
Step 2
Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
Step 3
Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

Ratings

5 out of 5

736 user ratings

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Comments

Kathy7 years ago

I like green beans to be tender not undercooked as is the trend these last 20 years. Two minutes doesn't sound long enough.

Katja7 years ago

I cooked the beans 5 minutes (they were still crisp) and used basil and mint leaves instead of chives and dill - very tasty and perfect for summer!

Ali Litts7 years ago

I used many different green beans from our own garden -- Romano, haricot vert, dragon tongue etc -- and also thought 2 minutes would be too quick but it was perfect.

lisa3 months ago

Had to make lots of subs based on what I had available but followed main idea, and it was great and fresh! Capers instead of onion, parsley for herbs, small white onion instead of shallot, added some lemon zest, used mix of other vinegars one hand

Ashlee5 months ago

Have made this dish three times in the last few months. Flavour profile is delicious, you need to be a vinegar fan to enjoy as the flavour is strong. I prefer my beans more tender so cooked closer to six minutes versus the two. My olive choice was Castelvetrano, perfect pairing.

Nina7 months ago

Surprisingly good. Even w frozen green beans. Used only half the vinaigrette. Don’t need to make so much.

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