2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces
1/4 cup kalamata olives, pitted
1 teaspoon chopped fresh rosemary
1 1/2 teaspoons grated lemon rind
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons extravirgin olive oil
1 garlic clove, chopped
1 medium shallot, peeled and quartered
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook 25 minutes or until beans are tender. Drain.
Place olives and remaining ingredients in a food processor; add remaining 1/2 teaspoon salt. Process until finely chopped, scraping sides of bowl occasionally. Combine beans and olive mixture in a large bowl; toss well.
Recipe by: Julie Grimes