Green Beans Nicoise
This chic side dish is a take on the French salade nicoise. Get the kids to call you "maman" when you serve it.
- 2 10-ounce packages frozen whole green beans
- 1 tablespoon olive oil
- ½ cup frozen chopped onion
- 1 teaspoon bottled minced garlic
- 1 14 ½-ounce can diced tomatoes
- 2 tablespoons chopped ripe olives
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon-style mustard
- ½ teaspoon salt
Cook the green beans according to package directions, omitting salt.
Drain and set aside in a large serving bowl.
In a small skillet over medium heat, heat the olive oil.
Add the onion and garlic and cook until the onions are tender, about five minutes.
Add the remaining ingredients, stirring well to mix.
Cook for an additional two minutes, or until heated through.
Pour the mixture over the green beans; toss well to mix.
- Substituting one generous tablespoon of tapenade (olive and caper paste) or olivade (olive paste) for the chopped ripe olives puts the flavor over the top.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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