Use the olive mix to dress other veggies, such as tomato wedges, cooked baby potatoes, or roasted bell peppers.
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
Stir together first 5 ingredients in a large bowl. Let stand 10 minutes. Stir in olive oil, and add salt and pepper to taste.
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.
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