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Green Bean Salad with Kalamata Vinaigrette

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

12 minutes


4 - 6 servings


1 1/2  pounds  fresh green beans

*  boiling salted water

1  pint  grape, cocktail, or cherry tomatoes


2  shallots, chopped

1  lemon

1/3  cup  pitted kalamata olives

1  tablespoon  Maille original Dijon mustard

2  teaspoons  Reese anchovy paste

1/2  teaspoon  dried Morton & Bassett thyme Leaves

1/2  teaspoon  red pepper flakes

1/2  cup  DaVinci extra virgin olive oil


Chop shallots. Grate lemon peel on fine grater to make 2 teaspoons zest; take care to avoid the bitter white pith. Cut lemon in half; squeeze to make 2 tablespoons juice.

Place shallots, lemon zest and juice, olives, mustard, anchovy paste, thyme and pepper flakes in blender or food processor. Pulse on/off several times to chop finely and blend.

With machine running, slowly add olive oil and blend until almost smooth. Set aside.

Bring 6 cups water to a boil in a 3-quart pot. Meanwhile, trim and discard ends from green beans. Cut into 2-inch strips. Cut tomatoes in half.

Add 1 tablespoon salt to boiling water; boil beans 2 to 4 minutes, until just crisp-tender. Do not overcook. Drain beans in a colander and rinse with cool running water. Spread beans out on a clean towel and pat dry.

Toss beans and tomatoes with dressing in a large bowl. Serve warm.
Nutritional Information
Calories: 246, Cholesterol: 6mg, Sodium: 297mg, Carbohydrates: 14g, Dietary Fiber: 5g, Protein: 3g
H-E-B Cooking Connections

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