Green Bean, Potato & Black Olive Salad

Salad with green beans, potatoes, black olives and their brine

grean bean salad

I always buy good quality olives brined in natural ingredients. Since the brine itself absorbs the taste of the olives, I used this liquid (vinegar and salt) as a dressing for an extra olive flavor.

I steamed the fresh green beans for just a couple of minutes as I prefer them slightly crunchy. I then added two potatoes in small chunks, onion slices (btw purple on green looks fantastic however white onions will do the job too), some parsley, and sprinkled sesame seeds as a topping. In less than ten minutes a juicy, beautiful salad, perfect for a summer meal or as a side dish was ready.

green beans salad

Green bean, Potato & Black Olive Salad

Salad made with green beans, potatoes, black olives and their brine
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Keyword: green bean, mediterranean, olive, potato, summer
Servings: 2 people


  • 250 g green beans
  • 2 potatoes, boiled
  • 10 black olives
  • 1/2 onion, (purple)
  • 3 tbsp olives brine
  • olive oil, extra virgin
  • herbs, i.e. oregano
  • sesame seeds and parsley, as a topping


  • Steam the green beans for a couple of minutes, just enough to have them slightly crispy
  • Cut the potatoes in small chunks and the onion in thin slices
  • Mix all the ingredients together and top with some sesame seeds and a couple of parsley sprigs


I used to cut the tips of the green beans because I was taught to do so.
Lately, I tried to avoid this step, and it worked perfectly for me. Less work and less waste. Just for the version in the picture, I cut off the ugliest ends. I like the food in the macro pictures to wear the best attire after all 😉

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