Recipe information
Yield
Makes 6 Servings
Ingredients
2
tablespoons olive oil
1
tablespoon red wine vinegar
1
teaspoon honey
12
ounces haricots verts or small slender green beans, trimmed
2
oranges, all peel and white pith cut away
1
/2 cup small green olives (such as picholine)
1
/2 cup fresh Italian parsley leaves
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Preparation
Step 1
Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
Step 2
Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley beans, and dressing. Transfer to shallow dish.