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You are here: Home / Recipes / Chilled Mediterranean Green Beans and Tomatoes

Chilled Mediterranean Green Beans and Tomatoes

August 24, 2018 by Linda Watson Leave a Comment

Chilled Mediterranean Green Beans and Tomatoes

Make a big bowl of flavorful vegetables for a cookout, picnic, or a week of lunches. Tender cooked green beans and red onions mingle with ripe tomatoes and black olives. A surprise ingredient adds zip without turning the green beans gray. It’s wildly affordable: a serving costs just $1.16 using organic ingredients, or $11.60 for a big bowl.

I was dreaming about one of my favorite fall dishes when I came up with this recipe: Greek green beans braised slowly with tomatoes. That recipe cooks for an hour and traditionally takes a lot more olive oil. My version is quicker, lighter, and more summery. Whole sliced olives add flavor and fiber without piling on the calories.

 

Print Recipe
Chilled Mediterranean Green Beans and Tomatoes
Cook green beans, red onions, and garlic for a mellow flavor and texture. Toss with ripe heirloom tomatoes, olives, and a squirt of bottled mustard to create a chilled vegetable dish or summer salad. Vegan, vegetarian, and gluten-free.
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Course side dish
Prep Time 30 minutes
Passive Time 1 hour
Servings
1/2 cup servings
Ingredients
  • 1 pound green beans fresh
  • 1 teaspoon salt
  • 1 pound ripe fresh tomato preferably heirlooms of mixed color
  • 1 teaspoon olive oil
  • 1/2 medium red onion
  • 1 clove garlic minced
  • 1/8 teaspoon dried ground chipotle powder optional
  • 1 teaspoon mustard bottled
  • 3/4 cup black olives pitted
Course side dish
Prep Time 30 minutes
Passive Time 1 hour
Servings
1/2 cup servings
Ingredients
  • 1 pound green beans fresh
  • 1 teaspoon salt
  • 1 pound ripe fresh tomato preferably heirlooms of mixed color
  • 1 teaspoon olive oil
  • 1/2 medium red onion
  • 1 clove garlic minced
  • 1/8 teaspoon dried ground chipotle powder optional
  • 1 teaspoon mustard bottled
  • 3/4 cup black olives pitted
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Rating: 0
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Instructions
  1. Cut green beans into bite-sized pieces, discarding stem ends. Put in a medium pot with salt, cover with water, and bring to a boil. Reduce heat to low and simmer for 7 to 9 minutes, until easy to bite through but not mushy.
  2. Cut tomatoes into bite-sized pieces. Chop red onion. Mince garlic. Slice olives.
  3. Drain green beans and put in a serving bowl or storage container. Rinse pot and dry. Heat olive oil over medium-low heat. Add red onion and cook for about 5 minutes, until soft. Stir in garlic and chipotle, if using, and cook for a minute more. Add to green beans.
  4. Put chopped tomatoes and mustard in the pot and stir to release remaining spicy goodness. Pour over green beans. Add olives and toss to combine. Cover and chill for at least one hour.
  5. To serve, toss to coat with juices at the bottom of the bowl and scoop onto plates.
    chilled green beans and tomatoes
Recipe Notes
  • If you want a show-off dish for a potluck or Instagram, reserve half the olives to sprinkle on top as the last step.
  • Toss with double servings with a scoop of cooked quinoa and a handful of salted cashews for a vegan main dish.

Nutritional Information for Chilled Mediterranean Green Beans and Tomatoes

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Filed Under: Recipe, Side dish Tagged With: gluten-free, green beans, potluck, salad, summer, tomatoes, vegan

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Stoup or stew-soup in a bowl full of vegetables, beans, and other food scraps saved to make a free lunch.
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