November 22nd, 2009

Tasty and Tangy Green Bean Salad

by Jacqueline Whitmore
Jacqueline's holiday green bean salad

Jacqueline’s holiday green bean salad

Make someone smile by giving the gift of food.  Today I made a green bean salad for my friend, Marilyn Murray Willison and her husband, Tony.  The colors of this salad go extremely well with any holiday decor.  This salad is healthy, crunchy and delicious and it makes the perfect dish to bring to your next holiday party or family get together.  You can taste the love in every bite!

4 cups fresh, thin green beans, snapped into bite-size pieces.
1/4 cup olive oil
2 tablesppons red wine vinegar or sherry vinegar (I used the red wine vinegar)
2 teaspoons Dijon-style mustard
pinch of salt
2 cups cherry tomatoes, halved
2 ounces fresh goat cheese, crumbled
freshly ground black pepper, to taste
toasted pine nuts (optional for extra crunch)

In a large saucepan of lightly salted boiling water, cook the green beans uncovered for 7 to 9 minutes or until tender.  Drain and pour beans into a large pot of ice water to stop the cooking process.  Drain again.

In a small bowl or food processor, whisk together the olive oil, vinegar, mustard and salt.  Pour half of the green beans in a decorative bowl.  Layer with tomatoes and goat cheese.  Pour the remaining beans in the bowl and layer with remaining tomatoes and goat cheese.  Add pepper to taste.  Chill and serve.

To make up to two days ahead, prepare and store separately in the refrigerator: green beans, dresing, tomatoes and cheese.  Combine up to 3 hours before serving.

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