OLIVE AND BEAN RECIPES

Name: Three-bean Salad with Olives
Prep time: 5 min
Total time: 5 min
Yield: 8 serving(s)
Ingredients: 1/3 cup olive oil; 1/4 cup white wine vinegar; 1 tablespoon sugar; 1 1/2 teaspoons dried oregano; 1 (15 1/2 ounce) can kidney beans, drained; 1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas); 1 (15 1/2 ounce) can black-eyed peas, drained; 1 cup chopped green bell pepper; 1 cup chopped red bell pepper; 1 cup sliced pimento stuffed olive; 1/2 cup chopped red onion

THREE-BEAN SALAD WITH OLIVES RECIPE - FOOD.COM

Three-bean Salad with Olives Recipe - Food.com image

Make and share this Three-bean Salad with Olives recipe from Food.com.

Total Time 5 minutes

Prep Time 5 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 (15 1/2 ounce) can kidney beans, drained
1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)
1 (15 1/2 ounce) can black-eyed peas, drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup sliced pimento stuffed olive
1/2 cup chopped red onion

Steps:

Whisk first 4 ingredients in large bowl to blend.
Add all remaining ingredients and toss to blend.
Season with salt and pepper.
Cover and refrigerate at least 3 hours and up to 1 day.

Nutrition Facts : Calories 251.6, FatContent 10.4, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 492.5, CarbohydrateContent 32.6, FiberContent 7.5, SugarContent 4.2, ProteinContent 8.7

GREEN BEANS WITH HERBS AND OLIVES RECIPE - NYT COOKING

Green Beans With Herbs and Olives Recipe - NYT Cooking image

A salad of freshly picked green beans is a true treat. Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.

Provided by David Tanis

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Salt and pepper
1 1/2 to 2 pounds small green beans, or a mixture of different colors, topped and tailed
2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil
1 cup good-quality pitted green olives, halved
2 tablespoons chopped dill
1 tablespoon chopped chives

Steps:

Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

Nutrition Facts : @context http//schema.org, Calories 159, UnsaturatedFatContent 10 grams, CarbohydrateContent 12 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 412 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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