Green bean and blue cheese salad

    Green bean and blue cheese salad

    (87)
    6saves
    30min


    85 people made this

    About this recipe: This summer salad is full of flavour and crunch.

    Ingredients
    Serves: 4 

    • 500g (1 1/4 lb) fresh green beans, trimmed and halved
    • 30g (1 oz) blue cheese, crumbled
    • 1/4 red onion, thinly sliced
    • 4 to 6 tablespoons extra virgin olive oil
    • 4 tablespoons balsamic vinegar
    • 50g (2 oz) pecan pieces, toasted
    • salt and freshly ground black pepper to taste

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Place green beans in a steamer over 2cm (1 in) of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Allow to cool.
    2. In a medium bowl, combine beans, onion, blue cheese and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving.
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    Reviews & ratings
    Average global rating:
    (87)

    Reviews in English (88)

    by
    85

    These green beans were FABULOUS! I absolutely loved them and would rather eat these than the pizza we had tonight! A recipe keeper for sure. I did make a few slight changes, boiling the green beans for 5 minutes and then shocking them in cold water since I don't have a steamer. And I left the beans whole, but will probably cut them in half next time! And I did not have red onion so I used white onion and sauteed it (I do not like a heavy onion taste). Also the olive oil and vinegar is way too much in my opinion. I only used 1/4 cup olive oil and the full amount of vinegar (but red wine instead) and there was a huge puddle at the bottom of my bowl. Next time, yes there will be a next time for sure, I will use 1/8 cup oil and 2 tbsp red wine vinegar. Five stars!!  -  01 Jul 2003  (Review from Allrecipes US | Canada)

    by
    50

    I thought this recipes and the blended flavors were very good, however the next time I make it (and there will be lots of next times), I will not use the olive oil/balsamic vinegar for the dressing. The blue cheese tends to be strong to the point of overpowering depending on what brand you use, and I felt that the taste of the blue cheese and the balsamic vinegar were "fighting" for supremacy in this salad. I will use a light Italian, Greek or plain oil and vinegar next time.  -  28 Jun 2004  (Review from Allrecipes US | Canada)

    by
    28

    This was a great cold side dish for our Thanksgiving dinner. The only thing I changed was replacing 1 Tbs. of the balsamic vinegar with Apple Cider vinegar. Will definitely make again!!  -  27 Nov 2005  (Review from Allrecipes US | Canada)

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