Green Beans With Herbs and Olives Recipe (2024)

I like green beans to be tender not undercooked as is the trend these last 20 years. Two minutes doesn't sound long enough.

I cooked the beans 5 minutes (they were still crisp) and used basil and mint leaves instead of chives and dill - very tasty and perfect for summer!

I used many different green beans from our own garden -- Romano, haricot vert, dragon tongue etc -- and also thought 2 minutes would be too quick but it was perfect.

What a great recipe! And, if you can’t find decent fresh green beans, then by all means go to the freezer section and look for some quality and/or organic beans. I threw the frozen beans into boiling water for about two minutes. Drained, and toweled off as best I could. Go for it!!!

I used romano beans parcooked for 3 min. Fresh tomato just off the vine, olives, and a hardcooked egg. Composed and drizzled with the delicious Vinnie made with French Tarragon Dijon. It was a swooner!

I’ve made this 3x in the past year and think it’s best with white balsamic instead of sherry or red wine vinegar. Regardless, olives beans are amazing.

excellent recipe, very fresh and the green olives add the perfect bite.

If you’re making this recipe for yourself only, I find it helpful to store leftover green beans with the herbs and vinaigrette separate until usage.

p.s. i use castelvetrano olives - my favorite!

I added some feta on top. Rave reviews.

I like a higher proportion of vinegar to oil than the recipe suggests. I used capers instead of olives, and added cubed and steamed butternut squash.

Did I miss what happens with the other half of the vinaigrette?

I didn’t have dill. Instead, I finely sliced three mint leaves and three basil leaves and tossed that into the dressing. It turned out delicious.

This sounds delicious. Any suggestions what to pair it with? Thanks !

I find that getting the green beans to the right point of "doneness" is tricky. I steamed my beans in two batches and the smaller beans were done to the right level, but the larger ones were not. Other than having some beans crunchier than others, the dish was a great success. I would never of thought to put castelvetrano olives and green beans together. Thank you, David Tanis!

This salad is delicious. I doubled from the recipe the amount of dill, shallot, garlic, and olives. The resulting stronger flavor was a crowd-pleaser.

What happens with the other half of the salad dressing?

Loved this for a picnic pot luck. Followed the recipe with variety of beans from my garden; yellow and green and added cubed new potatoes from garden as well. Used Kalamata olives as that was what was on hand.

Cooked my beans for slightly over 3 minutes, then drained and ran under cold water. Perfect crunchiness.

Wish I had cooked the (fresh young farmer’s market) beans a bit longer. 4 minute wasn’t quite enough. Better the next day, and absolutely fabulous when I added some soft and salty Greek feta.

Great, but needed a little more seasoning for my taste. Have made it again with morelemon juice, salt & a red pepper flakes. A favorite! Would be great for a picnic lunch or pot luck.

Yo NYTC has never steered me wrong in the 8 years I have consulted it, but this concept is straight awful. Ingredients so fresh they still had dirt on them, textbook Vitamix emulsion. Combined to create a dismal tasting (looked outstanding) creation. The vinaigrette is great, cooking beans this way for 2-5 minutes for your desired level of crunch vs tender is simple, the herbs and the olives are looking for direction like John Travolta in Pulp Fiction. See ya next time readers.

Feb 2023: Made according to the recipe. Didn't have as many beans as called for so I have leftover dressing. Very tasty. Worth making again.

These disappeared at Thanksgiving dinner!

Cooking time depends on the beans. I used blue lake string beans, and started taking snips to taste at 4 minutes. Shocked them when done to my tastes!

Yes. I am heartily sick of under cooked vegetables. They don't have to be over or under cooked, but...wait for it...cooked just right.

PS: There is no such thing as 'firm-tender'. Or 'crisp-tender'. Just blowin' smoke.

PPS: otherwise this recipe looks delicious, and will try it with fully cooked, tender green beans.