Green Beans with Olives, Sun-Dried Tomatoes and Walnuts

Total Time

27 Mins






A bed of crisp green beans showcases the striking flavors of olives, sun-dried tomatoes and walnuts in this attention-grabbing dish.


  • 1/2 cup California walnuts, coarsely chopped
  • 1 tablespoon extra virgin olive oil, or oil from sun-dried tomatoes
  • 3/4 pound green beans, fresh, ends trimmed
  • 1/4 cup mixed olives, pitted, coarsely chopped
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon sea salt, smoked or plain



  1. Place walnuts in a large skillet set over medium heat. Cook for 5 minutes or until toasted and fragrant, stirring frequently. Remove from skillet and set aside.
  2. Heat oil in same skillet over medium-high heat. Add green beans and cook for 5 minutes or until crisp-tender, stirring frequently.
  3. Add olives, tomatoes, lemon juice and salt; cook for a minute or two more until all ingredients are hot.
  4. Sprinkle with walnuts and serve.


  • Calories: 170 cal
  • Total Fat: 15 g
  • Polyunsaturated Fat: 7.5 g
  • Cholesterol: 0 mg
  • Sodium: 610 mg
  • Carbohydrates: 9 g
  • Dietary Fiber: 3 g
  • Protein: 5 g
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