Mediterranean Green Beans

M will eat pretty much anything I put in front of him. This makes for a happy marriage as I have little patience with fussy eaters. Also we like the same foods: Thai, Greek and Indian are our favourite with neither of us being overly keen on Japanese food. We'll eat it to be polite but, personally, I have never understood the furore over sushi.

However, there are some vegetables M doesn't care to eat. I don't understand what he has against brussels sprouts, green beans (or any type of bean) and peas. Speaking of peas, M will eat canned peas, whereas for me the mushy texture of canned peas is right up there with sushi.

Since our marriage, M has come to enjoy cauliflower. When grocery shopping together, he'll hold up a cauliflower, look at me expectantly, raise his eyebrows and nod his head hopefully. It's actually the cheese sauce that he likes so much. I can never make too much cheese sauce. I think M would happily eat a cauliflower cheese sauce soup. I have a good cauliflower shrimp soup recipe that helped win him over in appreciating this humble vegetable. I really should make that soup again this winter.

This year it was the year of the bean. I have won M over in enjoying black beans and green beans. He has no problem gobbling up black beans in that ever-so-copious-and-super-delicious chili recipe I got from Jackey (see Beef Chili with Cornbread Topping October 2009). There is also Em's refreshing Santa Fe salad that is loaded with sweet corn, cilantro, red peppers, the juice of four limes and black beans. It's a winner with summer guests and M alike.

But my greatest win so far has been my Mediterranean Green Beans. I first made this dish as an appetizer and served it with tuna. Next, I left out the tuna and served it as a side vegetable. M's been taken with these green beans ever since. The winners in this recipe are the fresh basil leaves and the lemon juice. The capers and sliced stuffed olives add to the Mediterranean twist.

And better yet, it is a snap to put together!

All you do is trim and slice the green beans, gut and slice the red and yellow bell peppers, and keep them at a rolling boil in salted water for 5-7 minutes. The beans should be tender but still firm. Drain well; add a tad of chopped red onion and a fair amount of chopped fresh basil leaves. Sprinkle with lemon juice and olive oil and toss to coat. Add capers, halved cherry tomatoes and sliced olives, season with black pepper and sea salt. Toss again very lightly. Best of all, it can be served hot or cold.

Yummy, yummy, M's got green beans in his tummy; now to find a great trick with peas and brussels sprouts. Any ideas?