(This recipe has been archived on the site, but I am keeping the printer-friendly version here so people who have enjoyed the recipe can still find it. Search “Green Bean Salad” on the site to find more salads with green beans.)


  • 1 lb. fresh green beans (preferably thin French style beans)
  • one 19.5 oz. package turkey Italian Sausage
  • 2 tsp. olive oil (more or less, depending on your pan)
  • one 6 oz. can black olives
  • salt and fresh-ground black pepper to taste


  • 3 T chopped fresh basil or frozen basil
  • 1/2 cup purchased or homemade vinaigrette dressing


  1. Start the water to cook the beans heating in a vegetable steamer (or you can use a metal colander inside a pot as long as the lid will fit.)
  2. While the water comes to a boil, trim both ends of the beans and then cut them in half crosswise to make pieces about 2-3 inches long.
  3. Prepare a bowl with water and ice cubes to put beans in when they’re cooked, to stop the cooking process. (I used my salad spinner, so it was easy to drain the beans after.)
  4. As soon as the water is boiling enough to make steam, add beans to the pot and steam with the lid on about 8 minutes, or until beans are slightly tender-crisp.
  5. Then immediately remove beans from the steamer and add to the ice-water.
  6. Cool beans 1 minute, then remove the ice and drain the beans.
  7. While the beans cook, cut the sausage in half lengthwise and then slice into half-moon slices.
  8. Heat the olive oil in a large, non-stick pan; add sausage and brown over medium-high heat, turning often, until the sausage is brown on all sides. Let sausage cool.
  9. Put olives into a colander and drain until all the liquid has drained away.
  10. Combine the cooled sausage, beans, and olives in a bowl.
  11. If you’re using fresh basil, finely chop to make about 3 tablespoons finely chopped basil.
  12. Whisk together chopped basil (or thawed frozen basil) and vinaigrette dressing.
  13. Stir in enough dressing to moisten all the ingredients, season to taste with salt and fresh-ground black pepper, and serve.

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