Rating: 2.85 stars
54 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 23
  • 2 star values: 14
  • 1 star values: 5

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

Martha Stewart Living, June 2000

Gallery

Credit: Dana Gallagher

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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."

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Reviews (1)

54 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 23
  • 2 star values: 14
  • 1 star values: 5
Rating: 4 stars
07/31/2013
very nice, simple, easy side that got good reviews. I will make it again.