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.
This is tasty as all get-out. Unlike most salads, which rely heavily on dressing to make the dish, this uses the different vegetable elements to create something flavorful and unique. Thanks for posting! Made for ZWT Witchin Kitchen.
Very good - the olives worked really well with the beans and onions - I was pleasantly surprised and glad that I tried something new - thanks for sharing! For ZWT7 Silverados.