I’ve made this recipe twice in the last week, but it’s been eaten up before I can get a picture! It must be a hit. I have also tried it as a marinade for grilling vegetables (zucchini, green beans and eggplant), which has been nice.

Ingredients:

• 1/3 cup chopped pitted kalamata olives
• 1 large shallot or scallion, sliced
• 2 tablespoons red wine vinegar
• 2 teaspoons whole grain Dijon mustard
• 1/2 teaspoon sugar
• 3 tablespoons olive oil
• 1 pound green beans

Directions:

1. Stir together first 5 ingredients in a large bowl. Let stand 10 minutes. Stir in olive oil, and add salt and pepper to taste.
2. 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.