Serve these savory beans with our Poached Salmon with Beet Relish.
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.
Transfer beans to a serving bowl, and toss well with tapenade, garlic, parsley, and olive oil. Season with salt and pepper.
When vegetables are cut lengthwise into thin strips, as the green beans here are, they are called "frenched."
