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1 jar pickled okra, drained and rinsed (12 oz) 1 cup fresh green beans, blanched and drained 1/4 cup pitted Kalamata olive halves 1/4 cup pitted green olive halves 1/4 cup pimento stuffed olives 1/2 cup fresh lemon juice 1/2 cup extra virgin olive oil 3 T. fresh thyme leaves 2 garlic cloves, thinly sliced 1/2 t. kosher salt 1/2 t. crushed dried red pepper
Combine the okra, green beans and olives in a 1 quart resealable plastic bag. Whisk the lemon juice, olive oil, thyme, garlic, salt and red pepper in a bowl. Pour the lemon juice mixture over the okra mixture and seal tightly. Turn to coat. Marinate in the refrigerator for up to 1 hour, turning every 15 minutes. Drain before serving. Serves 12 Source: River Road Recipes IV