Bring a large saucepan of salted water to a boil. Have a large bowl of ice water nearby. Add the green beans to the pot and cook for 2 minutes for haricot vert, 3 minutes for regular green beans. Drain, then immediately plunge the beans into the bowl of ice water to stop the cooking. When cool, drain and shake off as much excess water as possible.
In a large bowl combine the olive oil, shallots, sherry vinegar, Dijon, capers, honey, salt and pepper, olives, basil and dill. Add the beans and toss to coat with the dressing. Taste and adjust seasonings as needed. Serve at room temperature.