Green Bean Salad

Green Bean Salad
Photo by Quentin Bacon


  • 2 teaspoons Dijon mustard
  • ¼ cup olive oil
  • 2 ounces fresh goat cheese, crumbled
  • ¼ teaspoon salt
  • 2 tablespoons sherry vinegar
  • 2 pounds thin green beans cut into 2-inch pieces (4 cups)
  • Freshly ground black pepper
  • + 1 more ingredients
    • ½ pound cherry tomatoes, halved (2 cups)

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 tomat...

View full recipe at My Recipes


Variations on Green Bean Salad

  • Green Bean Salad
    • 1/2 package frozen vegetable seasoning blend
    • 2 (14.5-ounce) cans no-salt-added green beans, drained
    • 1/2 cup Vegetable Salad Marinade

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