Green Beans with Cherry Tomatoes and Niçoise Olives


  • Kosher salt and freshly ground black pepper
  • ½ tsp. finely chopped fresh thyme
  • ½ cup pitted, chopped Niçoise olives
  • 1 Tbs. minced shallots
  • 1 Tbs. red wine vinegar
  • 1-½ Tbs. extra-virgin olive oil
  • 1 cup halved cherry tomatoes
  • + 1 more ingredients
    • ¾ lb. green beans, trimmed

Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water. In a large bowl, combine the beans with the cherry tomatoes. In a small bowl, whisk the olive oil, vinegar, and shallots. Stir ...

View full recipe at SpringPad


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