Servings: 6 Prep: 2 mins Cook: 5 min Total: 8 mins
Here’s a quick and easy side dish, but one FILLED with flavor and a touch of elegance. The concept is simple … green beans tossed with black olive tapenade!
Because of the way my recipes are formatted, some of the time, especially in cases like this, where the recipe is just so karnfalootin’ simple, I really struggle to come up with enough nonsense to put into this spot, so that my recipe draws properly, leaves enough room for the buttons, etc. THIS is just such an occasion!
So … rather than get bogged down in green bean facts and history … I’m going to tell a joke. It’s not a very good joke, but … it’s just good enough, and large enough, to take up the room I need!
* Ahem * …
Where did the green bean go to have a few drinks? THE SALAD BAR!
(I’m going to go hide, now)
Green Beans with TapenadePrint Rate
- 1 1/2 lb green beans ends removed
- 1/2 cup black olive tapenade
- salt and pepper to taste
- In a medium sized pot, boil about 1 gallon of water, with about 2 to 3 tablespoons of salt.
- Once the water is boiling, add the green beans to the water. Stir, then let boil for about 4 to 5 minutes (or until desired doneness... the crispier, the better!). While the beans boil, place a vegetable strainer into the sink. Also, place the tapenade into a medium sized salad bowl and set aside.
- When the beans are done, strain them through the strainer. Let them drip dry for about 1 minute. Once dry, toss them in the tapenade, to evenly coat them. Season with salt and pepper, to taste.
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* Learn More: More about this recipe and nutrition …