Green Bean Salad
Serves 8|
Hands-On Time:
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
- 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.
- 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.
- 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.
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
.
Similar Recipes
Quick Tip
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
