This recipe is from our friend Susan Crapo. Susan knows that fresh green beans from your own garden or a local farmers' market bear little resemblance to those sold in the supermarket. Haricots verts, the thin French variety, are ideal for this recipe.
Trim the ends of the beans, then break into 2 inch pieces. Steam the beans until bright and crisp tender, about 5 to 7 minutes.
Meanwhile, blend the oil, vinegar, and onion.
Toss the beans with the vinaigrette and olives. Serve immediately or place in the refrigerator and serve chilled.