Green Bean Salad

Green Bean Salad
Quentin Bacon

Serves 8
preparation
15
minutes

Ingredients

2
pounds
thin green beans cut into 2-inch pieces (4 cups)
1/4
cup
olive oil
2
tablespoons
sherry vinegar
2
teaspoons
Dijon mustard
1/4
teaspoon
salt
1/2
pound
cherry tomatoes, halved (2 cups)
2
ounces
fresh goat cheese, crumbled
freshly ground black pepper

Directions

  1. In a large saucepan of lightly salted boiling water, cook the green beans uncovered for 7 to 9 minutes or until tender. Drain and rinse in cold water.
  2. In a small bowl, whisk together the olive oil, vinegar, mustard, and salt. Pour the dressing over the green beans and toss well. Fold in the tomatoes and goat cheese and then add pepper to taste.
  3. To make up to 2 days ahead, prepare and store separately in the refrigerator: green beans, dressing, tomatoes, and cheese. Combine up to 3 hours before serving.
     
Jane Kirby and Kay Chun
February 2002

Nutritional Information

  • Per Serving
  • Calories 124
  • Calcium 64 mg
  • Carbohydrate 10 g
  • Cholesterol 3 mg
  • Fat 9 g
  • Fiber 4 g
  • Iron 1 mg
  • Protein 4 mg
  • Sat Fat 2 g
  • Sodium 133 mg
What does this mean? See Nutrition 101.