Green Beans with Cherry Tomatoes and Niçoise Olives
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):
photo: Scott Phillips
From Fine Cooking 117
, pp. 60
May 3, 2012