New This Month

Green Beans with Tapenade Dressing


Serve these savory beans with our Poached Salmon with Beet Relish.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, June 2000


  • Coarse salt
  • 1 pound green beans
  • 1/4 cup black-olive tapenade
  • 1 clove garlic, minced, or more to taste
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 teaspoons extra virgin olive oil
  • Freshly ground pepper


  1. Bring a medium saucepan of salted water to a boil. Plunge beans into boiling water, and cook until bright green and tender, 2 to 3 minutes. Drain, and rinse in cold water to stop the cooking. Trim the ends off the beans, and cut in half lengthwise.

  2. Transfer beans to a serving bowl, and toss well with tapenade, garlic, parsley, and olive oil. Season with salt and pepper.

Cook's Notes

When vegetables are cut lengthwise into thin strips, as the green beans here are, they are called "frenched."

Reviews Add a comment

  • MS112599844
    31 JUL, 2013
    very nice, simple, easy side that got good reviews. I will make it again.