• 15 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large skillet combine beans, 1/3 cup water, 2 teaspoon oil, and a pinch of salt. Bring to boiling. Reduce heat to medium. Cook, covered, for 5 to 7 minutes until beans are tender. Drain, if necessary. Transfer beans to a large bowl. Cool completely.

  • Add olives, celery, shallots, and lemon peel; toss to coat. Drizzle with lemon juice and the remaining 2 tablespoons of olive oil. Season to taste with additional salt and pepper.


Assemble salad without mixing. Cover; refrigerate up to 24 hours. Toss with olive oil and lemon juice before serving.


If your celery came with leaves, don't just toss them out, you can scatter the leaves over the finished recipe for extra flavor and a pretty garnish.

Nutrition Facts

67 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 151 mg sodium. 144 mg potassium; 5 g carbohydrates; 2 g fiber; 2 g sugar; 1 g protein; 0 g trans fatty acid; 481 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 29 mg calcium; 1 mg iron;


15 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2