Perfect for Picnic or Potluck

With all sorts of produce in abundance this time of year, shake things up a bit with a combination twist and make Green Beans with Cherry Tomatoes and Niçoise Olives. It’s not only eye-catching in color, it makes a great accompaniment for steak, pork, chicken or fish.

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Niçoise olives are a small French variety of black olive with a rich, briny flavor. If you can’t find them, use Kalamata or other cured black pitted olives instead. As a substitute for cherry tomatoes, use grape tomatoes.

Because you can serve this at room temperature, it’s a great addition to a picnic or potluck—but you may want to double or even triple the recipe in that case.

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Green Beans with Cherry Tomatoes and Niçoise Olives

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 3/4 lb. green beans, trimmed
  • 1 cup halved cherry (or grape) tomatoes
  • 1-1/2 Tbs. extra-virgin olive oil
  • 1 Tbs. red wine vinegar
  • 1 Tbs. minced shallots
  • 1/2 cup pitted, chopped Niçoise olives
  • 1/2 tsp. finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper

Directions

  1. Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water.
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  2. In a large bowl, combine the beans with the cherry tomatoes.
  3. In a small bowl, whisk the olive oil, vinegar, and shallots.
  4. Stir in the olives, thyme, and salt and pepper to taste.
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  5. Toss the vegetables with the vinaigrette, adjust the seasonings, and serve.
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http://www.lynnandruss.com

Recipe adapted from Maria Helm Sinskey from Fine Cooking

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