Green Beans with Red Onion and Olives
Elevate your side dish game with this vibrant recipe for **Green Beans with Red Onion and Olives**, a Mediterranean-inspired medley bursting with bold flavors and colors. Tender blanched green beans are paired with sweet, caramelized red onions and briny kalamata olives, all brought together with a drizzle of golden olive oil, a hint of garlic, and a pop of fresh lemon zest. The quick ice bath technique ensures the beans stay crisp and bright green, while the simple seasoning of salt and pepper lets the natural flavors shine. Perfect served warm or at room temperature, this versatile dish makes a stunning accompaniment to roasted meats, grilled fish, or as part of a mezze platter. It’s a quick, healthy, and delicious way to add a touch of Mediterranean flair to any meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams green beans
- 1 large red onion
- 75 grams kalamata olives, pitted and halved
- 2 tablespoons olive oil
- 1 clove garlic clove, minced
- 1 teaspoon lemon zest
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 liter water
- 10 pieces ice cubes
Instructions
Fill a large pot with 1 liter of water and bring it to a boil over high heat.
Wash and trim the ends of the green beans.
Add the green beans to the boiling water and cook for about 3-4 minutes, or until they are bright green and slightly tender.
While the beans are boiling, prepare an ice bath by filling a large bowl with water and 10 ice cubes.
Drain the green beans and immediately transfer them to the ice bath to stop the cooking process. Let them cool for 2-3 minutes, then drain and set aside.
Peel and thinly slice the red onion.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced red onion and cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Stir in the cooked green beans and kalamata olives, tossing to combine.
Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Cook for another 2-3 minutes to heat everything through.
Remove the skillet from the heat and sprinkle 1 teaspoon of lemon zest over the dish.
Serve warm or at room temperature as a side dish to your favorite protein or as part of a Mediterranean spread.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 21.7 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
