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Sauteed Green Beans with Olives and Sun-Dried Tomatoes

A quick, healthy side dish made from green beans, olives, and sun-dried tomatoes.

  • Total Time: 25 mins
  • Yield: 4-6 1x


Units Scale
  • Sauteed Green Beans with Olives and Sun-Dried Tomatoes
  • Ingredients:
  • 2 Tbsp. olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 to 3/4 cup julienned or roughly chopped sun-dried tomatoes*
  • 1/2 cup chopped olives (I used an assortment of kalamata and green olives)
  • 1/4 cup lightly toasted pine nuts
  • 1/2 tsp. dried basil
  • 1 Tbsp. or more white wine vinegar or white balsamic vinegar
  • salt and pepper, to taste
  • 1 1/2 lbs. fresh or frozen green beans
  • Hot, cooked rice, for serving (optional)


  1. Heat the olive oil in a large, 10-12″ skillet over medium-high heat. Add the garlic and cook for a few minutes, until it starts to soften and turn lightly golden brown. Add the sun-dried tomatoes, olives, and basil. Lower the heat a bit and cook for 1-2 minutes. Add the vinegar and cook for 30 seconds more. Add the green beans and a little bit of water. Sprinkle with some salt and pepper. (Go easy on the salt because the olives will be salty.) Continue cooking until beans are tender crisp. Add the pine nuts. Taste and adjust seasonings. Serve on top of hot rice for a main dish or as a side to fish, chicken or pork.


If using the sun-dried tomatoes packed in olive oil, use less olive oil for sauteing, or use oil from the jar for even more flavor.

  • Author: Lindsey Johnson
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Side, Vegetarian
  • Cuisine: Italian