Green bean salad with black olives and lemon vinaigrette

(Sheryl Julian/Globe Staff)
July 29, 2009

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Green bean salad with black olives and lemon vinaigrette

Serves 4

Salt and pepper, to taste

1 pound green beans, trimmed

Juice of 1 lemon

1 teaspoon Dijon mustard

2 tablespoons olive oil

1/2 cup pitted Kalamata olives, coarsely chopped

1. Bring a large saucepan of salted water to a boil. Drop in the beans and cook for 3 minutes or until they are tender but still have some bite. Drain into a colander and rinse with cold water until the beans are no longer warm.

2. Lay several pieces of paper towel on the counter. Tip the beans onto the towels. Pat dry with more towels. Transfer the beans to a serving bowl.

3. In a small bowl, whisk the lemon juice, mustard, salt, and pepper. Gradually whisk in the oil. Taste the dressing for seasoning; it should be quite lemony but the lemon shouldn’t overpower the dressing.

4. Spoon the dressing over the beans. Sprinkle them with more salt and pepper. Garnish with olives. Sheryl Julian