Green Bean Blue Cheese Salad

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


  • 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


  • 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.


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