Green Bean Salad

Prep time: 15 minutes / Total time: 15 minutes

Serves 8

2 pounds thin green beans cut into 2-inch pieces (4 cups)

¼ cup olive oil

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

¼ teaspoon salt

½ pound cherry tomatoes, halved (2 cups)

2 ounces fresh goat cheese, crumbled

Freshly ground black pepper

In a large saucepan of lightly sealed boiling water, cook the green beans uncovered for 7 to 9 minutes or until tender.  Drain and rinse in cold water.  In 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.

Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full -Good Nutrition in a Nutshell, is now available. Visit for more informationabout Judy and her company. 


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