Mediterranean Green Beans

Green and Burgundy Beans

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.


  • 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


  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.

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