Green Bean Salad

Green Bean Salad
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Serves 8| Hands-On Time:

Ingredients

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.
     
By March, 2002

Nutritional Information

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

Quick Tip

Green beans in a bowl of ice cubes
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.

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