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Green Beans with Cherry Tomatoes and Niçoise Olives recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Green Beans with Cherry Tomatoes and Niçoise Olives

by Maria Helm Sinskey
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

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. Serves 6

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients green beans cherry tomatoes olive oil more more
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
From Fine Cooking 117 , pp. 60
May 3, 2012

user reviews

Rate this Recipe
Star Star Star Star Star by cadyje0, 8/21/2012This 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.
Star Star Star Star Star by sanni, 6/29/2012This 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.
Star Star Star Star Star by FreddieFlea, 6/22/2012Really easy & tasty. I did not have olives, so by-passed them, but added green pepper. Easy & good.