Green Beans With Herbs and Olives
Published August 8, 2017
Karsten Moran for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt and pepper
1 ½ to 2 pounds small green beans, or a mixture of different colors, topped and tailed
2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil
1 cup good-quality pitted green olives, halved
2 tablespoons chopped dill
1 tablespoon chopped chives
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 159 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 411 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
- Step 2
Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
- Step 3
Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.
Private Notes
Comments
I like green beans to be tender not undercooked as is the trend these last 20 years. Two minutes doesn't sound long enough.
I cooked the beans 5 minutes (they were still crisp) and used basil and mint leaves instead of chives and dill - very tasty and perfect for summer!
I used many different green beans from our own garden -- Romano, haricot vert, dragon tongue etc -- and also thought 2 minutes would be too quick but it was perfect.
Yes to this, although if you don't love Dijon cut the amount down or leave it out - the recipe is fine either way and it yummy!
Had to make lots of subs based on what I had available but followed main idea, and it was great and fresh! Capers instead of onion, parsley for herbs, small white onion instead of shallot, added some lemon zest, used mix of other vinegars one hand
Have made this dish three times in the last few months. Flavour profile is delicious, you need to be a vinegar fan to enjoy as the flavour is strong. I prefer my beans more tender so cooked closer to six minutes versus the two. My olive choice was Castelvetrano, perfect pairing.