Rating: 3.5 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 15 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
25 mins
Servings:
9
Yield:
4 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

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

Tips

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; fat 5g; saturated fat 1g; carbohydrates 5g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 1g; vitamin a 481.2IU; vitamin c 10.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 17.9mcg; sodium 151mg; potassium 144mg; calcium 29mg; iron 0.7mg.
Advertisement