Under 30 Minutes

Green Beans with Olives

This whole dish can be made ahead and packed up to go -- making it perfect for a picnic or potluck. Refrigerate overnight and let it come to room temperature before serving.

  • Prep:
  • Total Time:
  • Servings: 6
Green Beans with Olives

Source: Everyday Food, March 2012


  • Coarse salt and ground pepper
  • 1 1/2 pounds green beans, trimmed
  • 1 jar (9 ounces) pimiento-stuffed olives, drained and rinsed
  • 1 cup fresh parsley leaves
  • 2 anchovy fillets
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar


  1. In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot.

  2. Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil, and vinegar until olives are finely chopped. Add to beans and stir to combine. Season with pepper. Serve at room temperature.


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