Green beans with olive tapenade
Black and green olives give these green beans some serious Mediterranean flavor.
Green beans are one of those foolproof sides that pair well
with almost any dish. This recipe for green beans with tapenade goes
beyond green bean almondine, and adds an amazing and delicious flavor to
this popular vegetable side dish.
Eat a pita with leftover tapenade for a delicious Mediterranean combo, or serve with a crudite platter of vegetables and chips.
- 2 pounds green beans, trimmed
- 1 can green pitted olives
- 1 can black pitted olives
- 1 red onion, quartered
- 4 frozen basil cubes (or 1 handful fresh basil)
- 1 cup walnuts
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
Boil a large pot of salted water. When water is boiling, drop in green beans. Stir and cook 8-10 minutes. Drain, and transfer to serving dish.
In a food processor, blend olives, onion, basil and walnuts until fully chopped. Transfer to a medium bowl, and add oil and vinegar.
Pour tapenade over green beans, and toss to coat.