Lemon & Olive Green Beans

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Lemon & Olive Green Beans
  • 4Servings


  • 3/4 pound green beans, trimmed
  • 1/4 cup EVOO
  • 3 1/2 teaspoons fresh lemon juice plus 2 tsp. zest
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
  • 12 olives, pitted and quartered


In pot, cook green beans in boiling salted water until crisp-tender, 4 minutes; drain. In large bowl, whisk oil, lemon juice and zest, basil, Dijon mustard and garlic. Toss with green beans and olives; season.

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