South Africa Green Bean Salad
"Posting for ZWT 7. This recipe comes from www.globalgourmet.com/destinations/southafrica"
photo by Artandkitchen
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs fresh green beans, trimmed
- 1⁄2 cup olive oil
- 4 tablespoons lemon juice
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup sweet white onion, thinly sliced
- 1⁄4 cup sliced stuffed green olive
directions
- Cook the beans in a large pot of boiling water until tender. Drain well.
- In a large bowl, combine the oil, lemon juice, salt, and pepper. Stir well. Add the onions, green olives, and hot beans and toss until coated.
- Serve immediately.
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Reviews
-
I kicked this up a notch and used jalapeno stuffed olives (because that's what I had) and it turned out really nice. I never thought to put olives with green beans thank you. Made for ZWT 7 Saucy Silverados. -
This is a great dish! We love it and have had it several times. Thanks for posting :) -
Wonderful salad! I'm not a huge olive fan, but they really worked well in this, as did the lemon juice. I served it at room temp, but refrigerated the leftovers and they are good cold too! Made for ZWT 7, Vivacious Violets. -
I bought fresh green beans from the farm and a Walla Walla onion for this recipe. It is summer so the recipe was served at room temperature. First I lightly steamed the green beans until tender, drained then ran the beans under cold water to stop them from cooking any longer. Whisked the dressing together, tossed in the onion and olives (pimiento-stuffed) and arranged the beans on individual salad plates lined with baby arugula. Easy and good! Note: The salad is best prepared several hours in advance to allow the ingredients to marinate. Reviewed for Papa D's Cookathon. Rest in Peace, Papa D. -
This is a different and delightful way to serve green beans. Olive oil was used for the oil. The beans were steamed till crisp tender. The salad was served at room temperature. Made for the Vivacious Violets during ZWT 7.
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Welcome to my page, Born and raised in Montana and now I’m retired Navy and I live in North East Florida on 5 acres in the country. I have enjoyed cooking for as long as I can remember. Thanks to everyone that has tried and reviewed my recipes :>)
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