Green Beans with Tapenade Dressing

Name: Green Beans with Tapenade Dressing
Yield: 4 servings
Ingredients: 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

Recipe photo courtesy of Dana Gallagher

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

Source: Martha Stewart Living, June 2000

Servings

Ingredients

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

Directions

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.