Runner beans, cherry tomatoes and olives

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Runner beans, cherry tomatoes and olives

Side Serves 6 30 min
This healthy vegan dish is a delicious accompaniment to almost any main, going especially well with grilled halloumi, chicken or lamb chops. It's very easy to whip up and has a good balance of crunch, saltiness and freshness. Basil leaves blacken quickenly when cut, so only shred them just before serving. You could also sprinkle over a little Parmesan or Pecorino.


  • oil for frying, eg. light olive or sunflower
  • 1 onion, finely sliced
  • 1 garlic clove, finely chopped
  • 500g runner beans, trimmed and finely sliced
  • 1 tbsp red wine vinegar
  • 1 punnet cherry tomatoes, halved
  • 100g pitted kalamata olives, roughly chopped
  • small handful fresh basil leaves, shredded


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Heat 2 tablespoons of oil in a pan.
  • Step 2

    Fry the onion very gently for 10 minutes, stirring now and then to stop it catching, until soft and translucent.
  • Step 3

    Add the garlic and cook for 2 minutes.
  • Step 4

    Meanwhile, boil the beans in salted water for 4 minutes.
  • Step 5

    Drain, refresh in a bowl of cold water, then drain again.
  • Step 6

    Add the cherry tomatoes, olives and drained beans to the pan.
  • Step 7

  • Step 8

    Cook for 2 minutes or so, stirring now and then, just until the tomatoes start to wilt.
  • Step 9

    Add the vinegar, a good glug of olive oil (3-4 tablespoons), the shredded basil and toss together, checking the seasoning before serving.

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