It's not a secret here at Eighty Twenty that I do not like green beans. ESPECIALLY cooked ones. They squeak on your teeth. We all get to dislike a food or two. Even kids (not entire food groups- but single foods is appropriate and acceptable).
I made an exception to my dislike for this salad and gobbled up some green beans. It's amazing.
The great thing about a strong blue cheese is that a little bit goes such a long way, saving you in CASH and CALORIES!
Fresh Green Bean and Blue Cheese Salad
Serves 4
1 lb fresh green beans, trimmed and cut into 2" pieces
1 1/2 oz crumbled blue cheese
1 1/2 Tbsp apple cider vinegar
1/4 tsp dry mustard
2 tsp olive oil
Dash ground black pepper, to taste
1 Tbsp dry roasted sunflower seeds
Bring water to a boil in a large saucepan. Place green beans in boiling water and blanch for one minute. Remove beans from water and rinse immediately with cold water to stop the cooking process. Set beans aside in a bowl
In a small bowl, whisk together olive oil, vinegar, mustard, and pepper. Pour vinegarette over green beans and toss to coat. Toss in blue cheese and sunflower seeds. Cover and refrigerate for 1 hour prior to serving (so flavors can mingle a bit).
Nutrition Info per 1/2 cup: 108 calories, 7 g fat, 4 g protein, 6 g carbohydrates, 3 g fiber
This was excellent! Thanks for the recipe. I used dijon mustard instead and added garlic and onion powder.
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