Green Beans with Olives, Sun-Dried Tomatoes and Walnuts

By Patty Mastracco
Total Time
27 Mins
Serves
4
Meal
Dinner
Course
Side

DESCRIPTION

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

Prep Time
15 Mins
Cook Time
12 Mins
Total Time
27 Mins
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

Ingredients

  • 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

 

Preparation

  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.