I made a Greek flavored chicken dish last night so I went in search of a recipe to pair with it. I had some freshly picked green beans, shallot, and garlic grown by my friend Currié so I was very excited when I found this recipe on MyRecipe. The crisp-tender green beans tasted wonderful with the kalamata olive and Dijon vinaigrette. It was a tangy and delicious side dish that paired perfectly with the chicken! We all loved these green beans, especially my son who ate every last bean on his plate. I love that!
Combine the kalamata olives, shallot, minced garlic, olive oil, red wine vinegar, Dijon mustard, and sugar together in a large bowl; whisk until well combined. Let stand 10 minutes.
Cook green beans in boiling salted water for 3 to 4 minutes or until bright and crisp-tender; drain. Plunge beans into a bowl of ice water to stop the cooking process; drain and pat dry. Toss together beans and olive mixture then season with sea salt and freshly cracked pepper, to taste. Serve at room temperature, or cover and chill up to 2 hours.