ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mediterranean Green Beans

Hands-on time 10 mins
Total time 20 mins
Yield Makes 6 to 8 servings
Use the olive mix to dress other veggies, such as tomato wedges, cooked baby potatoes, or roasted bell peppers.

Ingredients

  • 1/3 cup chopped pitted kalamata olives
  • 1 large shallot, sliced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons whole grain Dijon mustard
  • 1/2 teaspoon sugar
  • 3 tablespoons olive oil
  • 2 (8-oz.) packages haricots verts (thin green beans)

How to Make It

  1. Stir together first 5 ingredients in a large bowl. Let stand 10 minutes. Stir in olive oil, and add salt and pepper to taste.

  2. Cook green beans in boiling salted water to cover 3 to 4 minutes or until bright and crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain and pat dry. Toss together beans and olive mixture. Serve at room temperature, or cover and chill up to 2 hours.