I wanted a small side dish to go with the fish cakes tonight, and I was attempting to make a summer bean salad recipe and realized I didn't have all the ingredients for it, but luckily I have more than one green bean recipe waiting to be made. I pulled shallots from the deck and cut fresh Italian parsley and used garlic stuffed green olives for the base. I could easily see using this as a tapenade and serving it with bread or crackers. Eric wasn't a fan of the topping as he doesn't like olives, but I happily ate it.
Things I learned from this recipe:
I can't imagine steaming green beans for 15 minutes like the recipe suggested. I did eight minutes and thought it was too much. I typically do three minutes. I did like the idea of adding the beans to ice water.
Would I make this recipe again?:
Yes