Green bean salad with olives and semi-sundried tomatoes



Serves 8
Prep time – 15 minutes
Cook time – 5 minutes
Total time – 20 minutes

Not only is this salad quick, easy and super delicious, it just happens to be bursting with Christmas colours too. It’s a perfect side addition to make that dining table look impressively festive! The beauty of this dish is, it can be served as a cold salad or you can add a splash of oil to a pan and toss it for a few minutes over a medium-high heat and serve it warm.


600g green beans, ends trimmed
150g semi-sundried tomatoes (soaked in garlicky-herb oil from the deli section), sliced in half
150g kalamata olives, pitted and sliced in half lengthways

For the dressing:
2 Tbsp apple cider vinegar
1 tsp maple syrup
1 tsp Dijon mustard
Black pepper, to taste


  1. Fill a large pot with water, add a teaspoon of salt and bring to a boil. If you don’t have a pot big enough you can blanch the beans in batches.
  2. While waiting for the water to boil, wash the green beans and trim the ends. Slice the semi-sundried tomatoes in half (keep the oil they are in to use as part of the dressing). Slice the olives in half lengthways.
  3. Fill another large bowl with icy water and keep it close by, along with a colander to drain the beans once cooked.
  4. When the water is boiling add the beans and boil until they are bright green, about 3-4 minutes. Drain and immediately plunge the beans into the ice water for a few minutes to stop them from cooking further.
  5. Place the dressing ingredients in a small bowl and whisk to combine.
  6. Once cool, drain the beans then return them to the bowl. Add the semi-sundried tomatoes, olives and dressing to the bowl. Pour over a little of the garlicky-herb oil from the semi-sundried tomato container. Toss to combine. Season with black pepper.
  7. To serve, transfer to a salad bowl or shallow platter.


*  Best prepared and devoured on the day of consumption, however, you can prep the day before by preparing dressing, trimming beans, halving semi-sundried tomatoes and olives.
* Taste prior to adding salt as the olives provide quite a bit of saltiness.
* This salad could be sauteed in a pan in a drizzle of oil over med-high heat for a few minutes if you prefer a warm salad. Add dressing prior to serving.
* Leftovers can be stored in an airtight container in the fridge for up to 3 days.


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