Green Beans and Olives

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3.5 by 15 people

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  • Makes: 9 servings
  • Serving Size: 1/2 cup
  • Makes: 4 1/2 cups
  • Start to Finish: 25 mins

Green Beans and Olives

Directions

  1. 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.
  2. 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.

From the Test Kitchen

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

Test Kitchen Tip

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.
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Nutrition Facts (Green Beans and Olives)

  • Per serving:
  • 67 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 0 mg chol. ,
  • 151 mg sodium ,
  • 5 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 1 g pro.

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15 Ratings

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