As soon as I saw Green Beans and Olives in BHG, I knew I had to make it. On top of being easy, it requires minimum cooking — a real plus in the summer time — and is served at room temperature making it a star contender to bring to a picnic or BBQ.
Green on green on green—builds up to a surprising taste combination. This original recipe serves about 8-10, so I cut it in half which was more than plenty for the both of us, plus leftovers.
Don’t toss the celery leaves — scatter them on top before serving for extra flavor!
- 1 lb. fresh thin green beans, trimmed (if long, cut in half)
- 2 tsp. extra-virgin olive oil
- 1/2 cup pimiento-stuffed olives
- 1/3 cup sliced celery
- 1/4 cup thinly sliced shallots
- 11/2 tsp. finely shredded lemon peel
- 2 Tbsp. lemon juice
- 2 Tbsp. extra-virgin olive oil
- In a large skillet combine beans, 1/3 cup water, the 2 tsp. olive oil, and a pinch of salt. Bring to boiling. Reduce heat to medium. Cook covered for 5 minutes or until tender (I should have cooked mine a few minutes more because the beans were not necessarily thin).
- Drain, transfer beans to a large bowl and cool completely.
- Add olives, celery, shallots, and lemon peel; toss to coat.
- Drizzle with lemon juice and the 2 Tbsp. olive oil. Season to taste with salt an pepper.
Assemble salad without mixing. Cover; refrigerate up to 24 hours. Toss with olive oil and lemon juice before serving.
Better Homes and Gardens