ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Bean Salad

Photo: Quentin Bacon
Yield Makes 8 servings

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

Nutrition 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

How to Make It

  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. 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.

  2. 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.