Green Bean Salad with Tomatoes and Goat Cheese
Do you get tired of green beans made the same old way? I confess, I do. While I love green beans that are blanched just until they’re crisp-tender, sprinkled with a little sea salt and tossed with a bit of butter, it can get old if that’s the only way you serve them. When we hit green bean season this year, I was determined to do things differently. To mix it up. One success was preparing them with bacon, shallots, and pine nuts, like this asparagus. Another was this green bean salad.
The green beans are, of course, cooked – but just until they’re crisp-tender and bright green. The rest is simple – halved cherry tomatoes, an easy vinaigrette, a sprinkling of crumbled goat cheese. It’s a palate-pleasing salad – tangy and fresh, the green beans and tomatoes perfectly complementary in color, texture, and flavor.
The one downside is that this salad is best eaten immediately. It doesn’t perform well as leftovers. The beans turn an unsightly dark green from the vinaigrette and become limp. But one bowlful will serve a family of 4-6 without any need to worry about leftovers.
Green Bean Salad with Tomatoes and Goat Cheese
1 pound fresh young (thin) green beans or haricots verts
1 pint cherry or grape tomatoes
1 shallot
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Scant 1/3 cup extra virgin olive oil
1/2 teaspoon kosher or fine grain sea salt
1/4 teaspoon freshly ground pepper
1/4 cup goat cheese crumbles
Wash the beans and snap off the ends. Blanch in boiling water for 3-4 minutes, until crisp-tender. Plunge immediately into ice cold water to stop the cooking process, then drain well.
Wash and halve the tomatoes.
In a small bowl, whisk together the vinegar, Dijon mustard, olive oil, salt and pepper. Taste and adjust if necessary.
In a large bowl, gently toss the beans, tomatoes, and vinaigrette until well-coated. Add the goat cheese and toss again, lightly.
Serve immediately.
Makes 4-6 servings.
Here’s the printable recipe. Enjoy!
