Green Bean Blue Cheese Salad
Print

Green Bean Blue Cheese Salad with Tomatoes

This salad is crisp and crunchy, it's full of sweet almost pickled shallots, and BLUE CHEESE! Tossed with a simple balsamic dressing, it has all the flavour of pickled beans, but in a salad that's bursting with colour and flavour. Keto-friendly.
Course Salads and Dressings
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 148kcal
Author Flavour & Savour

Ingredients

  • 1 lb fresh green beans, trimmed
  • 2 cups cherry tomatoes halved
  • 1 small shallot thinly sliced
  • 2 tbsp red or white wine vinegar
  • 1/4 cup blue cheese crumbled
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • sea salt and freshly ground pepper, to taste

Instructions

  • Thinly slice shallot, place in a small bowl and add 2 tbsp red or white vinegar. Set aside to marinate while you prepare the remaining ingredients.
  • Blanch beans by adding them to a large pot of boiling water until bright green and crisp tender, no more than 5 minutes. Remove with a slotted spoon and immediately plunge into a large bowl of ice water to stop the cooking process. When chilled, drain and pat dry.
    How to blanch green beans for a bean salad
  • Meanwhile, whisk balsamic vinegar, olive oil, sea salt and pepper together.
  • Assemble the chilled beans, cherry tomatoes, drained shallots and blue cheese crumbles on a serving platter or bowl. Drizzle or toss with the balsamic dressing and serve.

Nutrition

Calories: 148kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 135mg | Potassium: 432mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1210IU | Vitamin C: 30.9mg | Calcium: 95mg | Iron: 1.7mg