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Green Beans with Cherry Tomatoes and Niçoise Olives

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Serves 6

  • by Maria Helm Sinskey from Fine Cooking
    Issue 117

Niçoise olives are a small French variety of black olive with a rich, briny flavor. If you can’t find them, use Kalamata olives instead.

  • 3/4 lb. green beans, trimmed
  • 1 cup halved cherry 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

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. In a large bowl, combine the beans with the cherry tomatoes.

In a small bowl, whisk the olive oil, vinegar, and shallots. Stir in the olives, thyme, and salt and pepper to taste. Toss the vegetables with the vinaigrette, adjust the seasoning, and serve.

nutrition information (per serving):
Calories (kcal): 90; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 5; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1; Sodium (mg): 640; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

This is a truly beautiful dish to present, but I was disappointed in the taste. I expected more flavor. I used Kalamata olives but otherwise followed the recipe exactly.

This was very good - I hate preparing green beans but love to eat them - and this recipe is well worth it. I added a little more vinegar though, beans need to be somewhat tangy for me.

Really easy & tasty. I did not have olives, so by-passed them, but added green pepper. Easy & good.

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