Green Bean Salad With Kalamata Olives and Hazelnuts – a delicious recipe with green beans, fresh garlic, salt, olive oil, red wine vinegar, liquid honey. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Prepare a large bowl with ice in it.
2
Place the beans in a pot on top of stove, and cover with boiling water (make certain that the water is already boiled an still hot).
3
Bring to a medium boil and simmer for 3-4 minutes (no more than that).
4
Drain the beans and plunge into ice water (this will help stop the cooking process and retain the bright green colour).
5
Place the beans to dry on a towel.
6
In a small bowl, whisk together olive oil, minced garlic, honey and red wine vinegar (start with 3 tablespoons vinegar adding more to taste).
7
Place the beans in a large bowl and pour the oil mixture over them; toss well to combine.
8
Add in salt and pepper to taste.
9
Add in the crushed hazelnuts, olives and green onion or shallots (if using) mix well to combine.
10
Chill for a minimum of 3 hours before serving.
11
Delicious!
428
kcal
Calories
30
g
Fat
39
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs fresh green beans, ends removed, 1 teaspoon minced fresh garlic (or to taste), salt and pepper, ½ cup olive oil, and more.
Yes, Green Bean Salad With Kalamata Olives and Hazelnuts falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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