Name: Mediterranean Green Beans
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Ingredients: 3 tbsp pitted kalamata olives (chopped); ½ shallot (sliced); 1 clove of garlic (minced); 1½ tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp whole grain Dijon mustard; ¼ tsp sugar; ½ lb green beans (ends trimmed)

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I made a Greek-flavored chicken dish last night, so I made this Mediterranean green beans recipe to pair with it and some garlic rice. I had some freshly picked green beans, shallots, and garlic grown by my friend Currié, so I was very excited when I found this recipe on MyRecipe. The crisp-tender green beans tasted wonderful with the kalamata olive and Dijon vinaigrette, and it was a tangy and delicious side dish that paired perfectly with the chicken! We all loved these green beans, especially my son, who ate every last bean on his plate. I love that!

Mediterranean Green Beans

Ingredients:

3 tbsp pitted kalamata olives, chopped
½ shallot, sliced
1 clove of garlic, minced
1½ tbsp olive oil
1 tbsp red wine vinegar
1 tsp whole grain Dijon mustard
¼ tsp sugar
½ lb green beans, ends trimmed

How to Make Mediterranean Green Beans

Make the olive vinaigrette by combining the kalamata olives, shallot, minced garlic, olive oil, red wine vinegar, Dijon mustard, and sugar in a large bowl; whisk until well combined; set aside to allow the flavors time to mingle.

Cook green beans in a large saucepan of boiling, well-salted water for 3 to 4 minutes or until bright and crisp-tender; drain.

Immediately plunge beans into a bowl of ice water to stop the cooking process; drain and pat dry.

Toss the beans with the olive vinaigrette, then season with sea salt and freshly cracked pepper, to taste.

Serve at room temperature or cover and chill for up to 2 hours.

Mediterranean Green Beans

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Prep Time: 10

Cook Time: 4

Total Time: 14

Course: Sides

Cuisine: Greek

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large saucepan

Ingredients

3 tbsp pitted kalamata olives chopped
½ shallot sliced
1 clove of garlic minced
1½ tbsp olive oil
1 tbsp red wine vinegar
1 tsp whole grain Dijon mustard
¼ tsp sugar
½ lb green beans ends trimmed

Instructions

Make the olive vinaigrette by combining the kalamata olives, shallot, minced garlic, olive oil, red wine vinegar, Dijon mustard, and sugar in a large bowl; whisk until well combined; set aside to allow the flavors time to mingle.
Cook green beans in a large saucepan of boiling, well-salted water for 3 to 4 minutes or until bright and crisp-tender; drain.
Immediately plunge beans into a bowl of ice water to stop the cooking process; drain and pat dry.
Toss the beans with the olive vinaigrette, then season with sea salt and freshly cracked pepper, to taste.
Serve at room temperature or cover and chill for up to 2 hours.