Gorgeously mottled when raw, rattlesnake beans turn green and lose their unusual appearance once cooked. Use any olives that you have on hand for this dish.
Cooking Light JULY 2005
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook 25 minutes or until beans are tender. Drain.
Place olives and remaining ingredients in a food processor; add remaining 1/2 teaspoon salt. Process until finely chopped, scraping sides of bowl occasionally. Combine beans and olive mixture in a large bowl; toss well.
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