Green Beans With Tomatoes And Olives Recipes

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MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA



Marinated Green Beans with Olives, Tomatoes, and Feta image

This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

Provided by Lynne23235

Categories     Side Dish     Vegetables     Tomatoes

Time 3h40m

Yield 10

Number Of Ingredients 11

2 pounds fresh green beans, trimmed
¼ cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

Steps:

  • Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
  • Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g

GREEN BEANS WITH TOMATOES, OLIVES, AND EGGS



Green Beans with Tomatoes, Olives, and Eggs image

This is a colorful and healthy salad that pairs well with grilled salmon or poached chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 pound green beans, trimmed
1/2 cup grape tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
2 teaspoons extra-virgin olive oil
2 hard-cooked eggs, chopped
Coarse salt and ground pepper
Lemon wedges

Steps:

  • In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, oil, and eggs. Season with salt and pepper; serve with lemon wedges.

Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 4 g, Protein 6 g

GREEN BEANS WITH TOMATOES, OLIVES, AND FETA



Green Beans With Tomatoes, Olives, and Feta image

Not your usual green beans, but so great and easy. I had these as a side at a restaurant in Atlanta and have re-created this version.

Provided by alijen

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs fresh green beans, trimmed
8 ounces feta cheese, crumbled
1/4 cup olive oil
2 cloves garlic, minced
1 cup kalamata olive, pitted and halved
1 pint cherry tomatoes, halved
2 tablespoons fresh lemon juice
1 tablespoon fresh oregano, chopped
salt and pepper, to taste

Steps:

  • In a medium bowl, prepare an ice bath for cooling the beans.
  • Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender.
  • Drain the beans, then cool in the ice bath.
  • Drain and put the beans in a serving dish.
  • Add the feta cheese to the cooled beans.
  • Heat the olive oil and add the garlic, about 60 seconds, until fragrant.
  • Remove form heat and add the tomatoes, olives, lemon juice, and oregano.
  • Toss this mixture.
  • Pour over green beans and feta and stir gently to combine.

GREEN BEANS WITH TOMATOES AND OLIVES



Green Beans with Tomatoes and Olives image

This savory, briny side hints at warmer months.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Coarse salt
1 1/2 pounds green beans, trimmed
2 tablespoons olive oil
4 garlic cloves, thinly sliced
2 anchovy fillets, finely chopped
1 can (28 ounces) diced tomatoes, with juice
1/2 cup oil-cured Nicoise olives, pitted and coarsely chopped
1/4 teaspoon freshly ground pepper

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; add 2 teaspoons salt. Working in 2 batches, blanch beans until bright green but still crisp, about 2 minutes. Transfer beans to the ice-water bath. Drain, and cut into 1-inch pieces; set aside.
  • Heat oil in a medium Dutch oven over medium heat. Add garlic; cook, stirring often, until slightly softened, about 2 minutes. Add anchovies, and cook 1 minute. Stir in tomatoes and juice, olives, green beans, 1 teaspoon salt, and the pepper. Bring to a boil; reduce heat, and simmer, partially covered, until green beans are tender and sauce has thickened slightly, about 10 minutes. Serve.

GREEN BEANS WITH TOMATOES



Green Beans With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

Nutrition Facts : Calories 117 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 4 grams

TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES



Tray Baked Salmon with Olives, Green Beans, Anchovies and Tomatoes image

The idea of this dish is to bake your salmon plainly with a little olive oil and sea salt. In the same tray, bake the tomatoes, olives and blanched green beans, laying anchovies over the beans. As the anchovies cook they fall apart, and as the olives roast they sort of infuse a smoky flavor with the tomatoes. This is a really choice combination - you must try it.

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

7 ounces green beans
20 small cherry tomatoes
1 to 2 good handfuls black olives
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 (8-ounce) thick salmon fillet steaks, with or without skin, but definitely pin-boned
2 lemons
1 handful fresh basil, picked
12 anchovy fillets
1/2 small clove of garlic, peeled
1 teaspoon salt
1 large egg yolk*
1 teaspoon Dijon mustard
Approximately 1 cup extra virgin olive oil
Approximately 1 cup olive oil
Lemon juice, to taste
Salt and freshly ground black pepper

Steps:

  • Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
  • Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
  • This is very tasty with some homemade mayonnaise or aioli.
  • Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings

MEDITERRANEAN MICROWAVE FISH WITH GREEN BEANS, TOMATOES, AND OLIVES



Mediterranean Microwave Fish With Green Beans, Tomatoes, and Olives image

An elegant Mediterranean-inspired fish dinner is just a push of the microwave button away.

Provided by Anna Stockwell

Categories     Microwave     Fish     Tilapia     Olive     Tomato     Green Bean     Summer     Spring     Quick and Healthy     Quick & Easy

Yield Serves 2

Number Of Ingredients 12

1/2 pound green beans, trimmed
1/2 pint cherry tomatoes
1 ounce pitted Kalamata olives, thinly sliced (about 3 tablespoons)
2 garlic cloves, very finely chopped
2 tablespoons dry white wine
1 tablespoon olive oil
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 (6-ounce) skinless flounder or tilapia fillets, 1/2 inch thick
2 sprigs thyme
Special Equipment
An 8x8-inch microwave-proof baking dish

Steps:

  • Toss green beans, tomatoes, olives, garlic, wine, oil, 1/4 tsp. salt, and 1/8 tsp. pepper in baking dish. Cover with plastic wrap, poke a small hole in the center, and microwave on high 3 minutes. Remove from microwave, uncover, and stir.
  • Season fish on both sides with remaining 1/2 tsp. salt and 1/8 tsp. pepper, then arrange over green bean mixture in baking dish. Top each fillet with 2 thyme sprigs. Cover with plastic wrap and microwave on high 2 1/2 minutes. Check if fish is opaque; if not, continue microwaving at 20-second intervals. Remove from microwave and let sit, covered, 2 minutes.

OLIVE GARDEN RESTAURANT GREEN BEANS WITH TOMATO AND GARLIC



Olive Garden Restaurant Green Beans With Tomato and Garlic image

Make and share this Olive Garden Restaurant Green Beans With Tomato and Garlic recipe from Food.com.

Provided by Andtototoo

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 lb fresh green beans, cleaned
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup tomatoes, deseeded and diced
salt, as needed
ground black pepper, as needed

Steps:

  • After you have washed the green beans, remove the ends.
  • Blanche the green beans in salted boiling water for one minute. Drain and run cold water over them to stop the cooking process.
  • In a large nonstick frying pan heat the oil over medium heat.
  • Add the garlic and cook for one minute.
  • Add the green beans and cook for another minute.
  • Add the tomato pieces and cook until the green beans are tender but still green. (Sometimes I'll add 1/4 cup water and cover the pan for a bit if the green beans are having trouble getting tender.).
  • Add salt and pepper to taste.
  • Serve at once.

Nutrition Facts : Calories 134.8, Fat 9.2, SaturatedFat 1.3, Sodium 11.1, Carbohydrate 12.6, Fiber 5.5, Sugar 2.9, Protein 3.1

GREEN BEANS WITH TOMATOES & BASIL



Green Beans with Tomatoes & Basil image

Here's a fast and easy way to dress up fresh green beans. Basil adds bright flavor, while lemon juice and garlic bring spring to mind. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 11

1-1/2 pounds fresh green beans, trimmed
1 shallot, halved and sliced
1/4 cup butter, cubed
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon lemon juice
3/4 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
2 cups cherry tomatoes, halved
2 tablespoons minced fresh basil

Steps:

  • Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.

Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEANS WITH HERBS AND OLIVES



Green Beans With Herbs and Olives image

A salad of freshly picked green beans is a true treat. Whatever the color - green, purple or pale yellow - choose smaller beans, which are naturally more tender.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Salt and pepper
1 1/2 to 2 pounds small green beans, or a mixture of different colors, topped and tailed
2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil
1 cup good-quality pitted green olives, halved
2 tablespoons chopped dill
1 tablespoon chopped chives

Steps:

  • Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
  • Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
  • Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams

POACHED CHICKEN WITH TOMATOES, OLIVES, AND GREEN BEANS



Poached Chicken with Tomatoes, Olives, and Green Beans image

A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.

Provided by Lillian Chou

Categories     Chicken     Olive     Tomato     Poach     Green Bean     Summer     Thyme     Oregano     Gourmet     Dinner     Healthy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 11

4 skinless boneless chicken breast halves (1 3/4 lb total)
1 tablespoon plus 1/4 teaspoon kosher salt
5 cups water
1 3/4 cups low-sodium chicken broth (14 fl oz)
1 fresh thyme sprig
3/4 lb haricots verts or other thin green beans, trimmed
5 tablespoons extra-virgin olive oil
1 lb tomatoes, cut into 1/4-inch dice (3 cups)
1/2 cup brine-cured green and black olives such as picholine and Kalamata, pitted and chopped
1 tablespoon torn fresh oregano leaves
1/8 teaspoon black pepper

Steps:

  • Sprinkle chicken all over with 1 tablespoon salt and let stand.
  • While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
  • Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
  • Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
  • While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
  • Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
  • Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.

GREEN BEANS WITH CHERRY TOMATOES



Green Beans with Cherry Tomatoes image

These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.

Provided by STARNETSA

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ pounds green beans, trimmed and cut into 2 inch pieces
1 ½ cups water
¼ cup butter
1 tablespoon sugar
¾ teaspoon garlic salt
¼ teaspoon pepper
1 ½ teaspoons chopped fresh basil
2 cups cherry tomato halves

Steps:

  • Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
  • Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 294.1 mg, Sugar 3.7 g

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MARINATED GREEN BEANS WITH TOMATOES, OLIVES, & FETA RECIPE
Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat. Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt. Pour mixture over beans, tossing to coat. Chill at least 3 hours or overnight. Sprinkle with feta cheese. Garnish, if desired.
From myrecipes.com
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THE EASIEST BALSAMIC GREEN BEANS AND TOMATOES - LAVENDER
2021-08-31 In a large bowl toss together green beans, tomatoes, olive oil, salt and pepper. Arrange them on a parchment lined baking dish and roast at 425 F for 17-20 minutes until green beans are tender. 2. Make Balsamic reduction. Add Balsamic vinegar in a small sauce pan.
From lavenderandmacarons.com
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GREEN BEANS WITH OLIVES, SUN-DRIED TOMATOES AND WALNUTS
Remove from skillet and set aside. Heat oil in same skillet over medium-high heat. Add green beans and cook for 5 minutes or until crisp-tender, stirring frequently. Add olives, tomatoes, lemon juice and salt; cook for a minute or two more until all …
From walnuts.org
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SAUTEED GREEN BEANS RECIPE WITH DICED TOMATOES
2019-03-17 Add green beans, salt, pepper and garlic. Sauté until bright green in color. About 5-7 minutes. Add the diced tomatoes and stir. Cover the pot and simmer on low heat, stirring every now and again to keep all of the green beans cooking in the tomato juices. Cook for 40-45 minutes for a slightly crunchy texture.
From lovinfromtheovenblog.com
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GREEN BEANS WITH TOMATOES AND OLIVES | COOK'S COUNTRY
Once the green beans were fully tender, we uncovered the pan and stirred in a mixture of tomatoes, olives, garlic, vinegar, and olive oil to infuse them with flavor. A final sprinkling of basil brightened things up.
From cookscountry.com
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BAKED SALMON WITH OLIVES GREEN BEANS ANCHOVIES AND TOMATOES …
Pre heat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at one end of the roasting tray. Toss the basil into the green beans olives and tomatoes and place this mix at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 min then remove from the oven and ...
From cookeatshare.com
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OVEN ROASTED GREEN BEANS WITH SUNDRIED TOMATOES AND KALAMATA …
2018-11-19 Instructions. Preheat oven to 425° F. Line two baking sheets with foil. In a large bowl, drizzle the olive oil over the green beans and sprinkle with salt and pepper. Gently toss to coat. Divide the green beans between the two baking sheets. Spread the beans in an even layer and roast for 15 minutes.
From lingeralittle.com
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Top Asked Questions

What is the best way to cook green beans and tomatoes?
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
What to do with olives and green beans?
In the same tray, bake the tomatoes, olives and blanched green beans, laying anchovies over the beans. As the anchovies cook they fall apart, and as the olives roast they sort of infuse a smoky flavor with the tomatoes.
How to cook green beans and potatoes in the oven?
Instructions In a medium pot, heat olive oil at medium to low heat. Add potatoes and beans and mix until beans and potatoes covered with the olive oil. Add the tomatoes, parsley, sugar and salt and pepper and mix. Add hot water just enough to half cover the beans. Simmer with the lid on for about 40 minutes (do not boil).
How do you cook beans with garlic and olive oil?
Drain the beans and place them in a shallow serving dish. Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds.

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