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    Vegan, Gluten free, Paleo


    • 1 lb Green beans, fresh dried, and trimmed
    • 1/4 cup Parsley, fresh leaves
    • 1/2 Red onion, small


    • 1/2 cup Green olives, pitted

    Oils & Vinegars

    • 1/4 cup Olive oil
    • 2 tbsp White wine vinegar

    Nuts & Seeds

    • 1 cup Walnuts

    Green Beans with Walnut and Green Olive Tapenade

    • Deborah Robinson

      1 In a 3-quart pot fitted with a steamer basket, steam the green beans for 7 minutes until they are bright green and crisp-tender (should have a little bit of a crunch). Using tongs, transfer green beans to a serving bowl. 2 In a food processor, pulse walnuts, olives, onions, and parsley on and off for about 30 seconds or until desired consistency is reached (should form a paste). Transfer to a small bowl and mix well with olive oil and vinegar. Toss tapenade with green beans and ...

    • Ellie

      Green Beans with Walnut and Green Olive Tapenade.

    • turtlepetalouda

      Green Beans with Walnut

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