Green Bean Salad

Green Bean Salad Recipe
Photo: Quentin Bacon

Recipe from

Real Simple

Nutritional Information

Calcium 64 mg
Calories 124
Caloriesfromfat 1 %
Carbohydrate 10 g
Cholesterol 3 mg
Fat 9 g
Fiber 4 g
Iron 1 mg
Protein 4 mg
Satfat 2 g
Sodium 133 mg


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


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, 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.

Jane Kirby and Kay Chun,

Real Simple

March 2002
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