Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing

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

Nutritional Information

Amount per serving
  • Calories: 127
  • Fat: 8.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 5g
  • Carbohydrate: 7g
  • Fiber: 2g
  • Cholesterol: 9mg
  • Iron: 1mg
  • Sodium: 117mg
  • Calcium: 58mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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.
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