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.
Thinly slice shallot, place in a small bowl and add 2 tablespoon 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.
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.