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Florida Department of Agriculture and Consumer Services
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Tallahassee, FL 32399-0800
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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Florida Pole Bean and Cherry Tomato Salad With Tangy Kalamata Olive Dressing

Vegetable-6096
Ingredients  
1/2 cup Kalamata olives or other brine-cured black olives
2 shallots, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2-1/2 teaspoons grated lemon peel
1 teaspoon chopped fresh thyme
1/2 teaspoon dried crushed red pepper
2/3 cup extra-virgin olive oil
1 1/2 pounds pole beans, trimmed, cut into 2-inch pieces
1 pint grape tomatoes, left whole, or cherry tomatoes, halved
 
Preparation

Combine olives, shallots, lemon juice, mustard, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper. Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.) Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.

Yield
4 to 6 servings

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