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Green Beans with Walnut and Green Olive Tapenade

 

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Green Beans with Walnut and Green Olive Tapenade
 

 

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Recipe

Green Beans with Walnut and Green Olive Tapenade

You can use store-bought tapenade to make this dish in even less time. After steaming the green beans, just toss them with the store-bought tapenade and serve.

Times

  • Prep Time : 5 min
  • Cook Time : 7 min
  • Ready Time : 12 min

Servings

6

Ingredients

  • 1 pound fresh green beans, rinsed, dried, and trimmed
  • 1 cup halved walnuts
  • 1/2 cup pitted green olives
  • 1/2 small red onion, coarsely chopped
  • 1/4 cup fresh parsley leaves, coarsely chopped
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar

Directions

1 In a 3-quart pot fitted with a steamer basket, steam the green beans for 7 minutes until they are bright green and crisp-tender (should have a little bit of a crunch). Using tongs, transfer green beans to a serving bowl.
2 In a food processor, pulse walnuts, olives, onions, and parsley on and off for about 30 seconds or until desired consistency is reached (should form a paste). Transfer to a small bowl and mix well with olive oil and vinegar. Toss tapenade with green beans and serve.

 

Source:

Quick and Kosher: Meals in Minutes

 

 

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

One Response to Green Beans with Walnut and Green Olive Tapenade

  1. I am a veggie person, so to me these beans look awesome. Can’t use walnuts so I might try cashews on this.

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