Mediterranean Green Beans
Servings 4
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.