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Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing

Yield Makes: 6 servings (serving size: 1 1/4 cups salad)


  • 12 ounces cherry or pear tomatoes, halved
  • 1 small shallot, very thinly sliced
  • Kosher salt and black pepper
  • 1 fresh Thai chile, seeded and minced
  • 1/3 cup red wine vinegar
  • 1/4 cup plus 1 Tbsp. extra-virgin olive oil
  • 12 ounces wax beans, trimmed
  • 4 ounces fresh goat cheese, softened
  • 1 tablespoon fresh lime juice
  • 12 fresh basil leaves

Nutrition Information

  • calories 127
  • fat 8.9 g
  • satfat 3.5 g
  • monofat 4.5 g
  • polyfat 0.6 g
  • protein 5 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 117 mg
  • calcium 58 mg

How to Make It

  1. Season tomatoes and shallot with salt. Toss with chile, vinegar and 1/4 cup oil. Let stand for at least 15 minutes or up to 1 hour.

  2. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Boil wax beans until crisp-tender, about 5 minutes. Drain, transfer to ice water and let cool to room temperature. Drain again. Cut beans into 2-inch lengths at an angle.

  3. Combine goat cheese, lime juice, remaining 1 Tbsp. oil, 2 Tbsp. water and a pinch of salt in a blender. Puree until smooth. Toss with beans until well coated.

  4. Place wax beans in 6 serving dishes. Transfer tomato mixture with a little marinade to beans. Season salad with black pepper, tear basil leaves on top and serve.

Recipe adapted with permission from the publisher, Clarkson Potter, from Home Cooking With Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright 2011.