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Green & Yellow Beans with Basil & Tapenade

From Our Kitchen


1½ lbs. beans, tips removed
½ cup red onions, thinly sliced
¼ cup basil, thinly sliced
¼ cup tapenade
salt & pepper


In batches, drop beans in a pot of salted boiling water. Cook uncovered until slightly resilient to the tooth, about 3 to 4 minutes. If serving hot, drain and toss with remaining ingredients.

As a cold salad, strain beans and place in ice water. Strain and mix with remaining ingredients.