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.

Julie Grimes
Recipe by Cooking Light

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Jan Smith

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

66 calories; calories from fat 35%; fat 2.6g; saturated fat 0.3g; mono fat 1.9g; poly fat 0.3g; protein 2.4g; carbohydrates 10.1g; fiber 4g; cholesterolmg; iron 1.3mg; sodium 365mg; calcium 49mg.