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Green bean and blue cheese salad recipe

Green bean and blue cheese salad recipe


  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Green bean salad

This summer salad is full of flavour and crunch.

85 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(92)

Reviews in English (70)

by Daniel den Hoed

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

by risa89103

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

by danaopal

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


Green Bean, Walnut And Blue Cheese Salad

1 1/2 pound tender green beans, stem ends snapped
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
salt, to taste
freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
1/2 cup walnut halves
8 ounces Danish blue or Roquefort cheese, cut 1/2" cubes
2 tablespoons chopped fresh flat-leaf parsley leaves


How To Make marinated Green Bean Salad

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

Additions and SUBSTITUTIONS

  • For a bit of crunch add toasted nuts, such as pecans, almonds, walnuts, or pine nuts
  • Before serving add 4 slices of crisp, crumbled bacon (Personally this is my favorite addition!)
  • Dried cranberries add a nice touch of sweetness
  • Omit the tomatoes and substitute cubed cooked red potatoes instead
  • Choose your favorite cheese (feta, goat cheese, freshly shaved parmesan, or blue cheese) or leave out all together
  • Leave out the tomatoes and toss beans and onions with chopped hard boiled eggs
  • Substitute white wine vinegar for the balsamic
  • Add minced herbs, such fresh basil, tarragon, oregano, parsley, or chives

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This is my all time favorite green bean recipe. I hated blue cheese until trying this and now I'm obsessed. The flavors are wonderfully balanced.

Yummy, quick and simple. A friend made it for a Christmas potluck and I had to make it a few days later for my own family Christmas dinner.

I really enjoyed this dish with a few substitutions that I made. I baked pepper-crusted bacon and used that oil in place of olive oil. I also used a honey-dijon mustard, and topped with roasted slivered almonds, and crumbled bacon. This is a great light summer meal served with heirloom tomato gazpacho.

Very good. The pecans toasted in olive oil were delicious! I cooked the beans until just tender like the recipe suggested and the ice bath kept them crunchy and bright green even after getting tossed in the dressing. We had this with grilled chicken and sliced vine ripe tomatoes.

really yummy and I'll make it again. This was a hit with guests.

My family and friends love this recipe. I do substitute sliced toasted almonds for the pecans and have used elephant garlic in place of shallots. No matter how much I make, we never have any leftover so I don't know how well it keeps.

I love all the ingredients in this dish, but I thought they just didn't work together. Not bad and very easy, but there are lots of better g bean recipes that are also easy.

A tasty compliment to our thanksgiving meal. Nice change from ol'green bean casserole! Made as directed - wouldn't change a thing.

Served these at Thanksgiving dinner, and they were a huge hit. When I was making it, I was afraid that the tiny amount of dressing wasn't going to be enough, but it definitely was, even though I used a full pound of beans instead of the 3/4 the recipe calls for. The flavor of the mustard you use does have a large impact on the flavor of the dish, so use something that is flavorful. I used a green peppercorn dijon that I love for these kind of dishes. I did add a handful of pomegranate seeds to the dish for the color, but even without it, this dish was fabulous. I especially liked that it is served at room temperature, so I could make it hours before dinner, and not have to try to time one more dish. The recipe says it serves 2, but for us itɽ more likely serve 4. We had 3 for dinner, and still had plenty of leftovers.

This dish was very good and easy to make. Interesting combination of ingredients yields a tangy fresh dish. Tasty with or without pecans if you're in a hurry. Will definitely make again.

This is a recipe that I will keep because we often love to eat green beans, but I am running out of ways to make them fun, yet still easy to prepare! This fits the bill. easy enough for a weeknight but can be fancy enough for a weekend nicer dinner too. Another keeper to add to my box!

I loved this recipe, I served it on Christmas day and the fact that you serve it at room temperture made getting everything on the table easier. The recipe is easy and delicious and leftovers keep nicely and still taste delicious

This dish was AWESOME!! I made it for Christmas dinner and it was a big hit. It was very, very good and easy for a big dinner since it can be served at room temperature. Hooray!!

I love this recipe. Great make ahead dish. I served it for Thanksgiving this year and got raves. The mustard and shallots give it a very unique taste. I also serve it with or without the cheese, depending on my guests. Almonds also work well.

Excellent taste, easy to make. What could be better?

This dish was delicious. Be careful not to overpower with too much blue cheese, but the combination of flavors is incredible. My guests raved and raved.

This was very average to me. The green beans just did not have any oomph. I ended up adding a homemade balsamic, garlic, vinegarette that I use for my fresh green salads to wake it up a bit. Of course, blue cheese is good on a tennis shoe so all was not lost! My favorite way to make green beans (fresh): french cut them, saute some bacon (a couple of pieces, add some chopped onion and a little garlic, add beans and cook on med-high so they carmelize. about 45 minutes. Delicious! A few toasted nuts of any kind are good on top too but not necessary. And, you must have Creole seasoning on them as well: Tony Chachere's in the green can is great on EVERYTHING!

This is an excellent side dish and makes green beans special. I did serve the blue cheese on the side because some of my guests didn't like it. The beans were great with or without the cheese. I will surely use this again and again.

Classic. Easy to make. Nice to be able to make it ahead of time and just set on table since room temperature is the serving suggestion. This is my most requested vegetable side dish. This goes with chicken, beef, or pork. I always add a little more blue cheese than called for. Besides that, I don't change a thing.

This was delicious and very simple to make. Everyone loved it and I would definitely make it again.

I made this once before and loved it. This time I substituted pine nuts for the pecans, kept the preparation very simple. With the dressing, it was absolutely divine. Oh, I didn't have shallots so I used chives out of my garden instead, and it was GREAT!

These green beans were yummy. I didn't have a shallot so I used onion and a little garlic. The mixture of the blue cheese and toasted pecans is wonderful and it's so easy to make. A definate winner.

This is a great green bean recipe! I just crumbled blue cheese in to taste (which wasn't a lot, but enough to slightly flavor). We all loved it!

Totally wonderful! I made these on Xmas eve with Prime Rib and garlic mashed potatoes. They were outstanding. Everyone loved the flavors, especially the hint of pecan. Definitely a recipe for future dinners.

This dish is delicious! all my guests loved it - especially the smoothe cheese texture with the crunchy beans. the pecans really accentuate the bleu cheese. So quick and easy to make, but very flavorful and pretty too!!


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Fast, easy, delicious. three things I love to find in a weeknight meal. I eyeballed the oil/balsamic when making the recipe for two, other than that followed the recipe as is. So good!

This is a really yummy recipe! It is perfect when you want a light dinner. I used Romaine lettuce with just a little Arugula, in addition to Feta cheese. Also, I used the Balsamic Vinaigrette recipe from this website - Epicurious March 2003. This dressing has a high rating, since 100% of the 42 reviewers would make it again. Last night, I used the vinaigrette with spinach, dried cherries, candied pecans and sliced pears. Yum!

YUM! So easy and delicious and lasted me for 3 days. I substituted green olives that were brined because I didn't want to cut pitted kalamatas. Will definitely make again.

Excellent recipe. Two criticisms: 1. 4 minutes per side will overdue steaks unless they are very thick. Recipe calls for "8 to 9 ounce New York steaks". These would be medium rare in no more than 2 1/2 to 3 min per side. 2. "Yield" comment says "open a bottle of Cabernet" and Wine Parings tab suggests Sauvigon Blanc. Which is it? The whites don't work for me in this Pinot Noir does. Since I'm eating it and Epicurious is confused, I'll go with my choice.

A winner. Only when I'm feeling spendy and I buy the steak from the farmer's market and get really good cheese. Impressive and easy for guests.

This is simple and delicious. I adjusted the recipe for 2 with leftovers. I added a ts of dijon, and a pinch of sugar to the dressing and used white balsamic. Tossed the blue cheese with the salad which made it creamy. Served the steak with caramelized onions, peppers, garlic, and mushrooms, so my husband could make a steak sandwich.

This is simple and delicious. I adjusted the recipe for 2 with leftovers. I added a ts of dijon, and a pinch of sugar to the dressing and used white balsamic. Tossed the blue cheese with the salad which made it creamy. Served the steak with caramelized onions, peppers, garlic, and mushrooms, so my husband could make his steak sandwich.

Making this in the winter misses the point--this salad needs your freshest local tomatoes and green beans in season. Use your best oil and vinegar, season, then toss the salad gently first with oil, and then with vinegar added a little at a time until it tastes just right. I put in a small amount of crumbled blue cheese with the leaves: as you toss, it dissolves in the oil and coats the salad. Perfect as is, but a little snipped tarragon and marinated red onions aren't out of place. Best enjoyed with a nice cab.

The success of this recipe is really dependent on the quality of ingredients. Simplicity is beautiful so spring for the high- quality ingredients on this one. buy the olives fresh from an olive bar, use your "fancy" olive oil. Kosher salt and crushed black peppercorns on the NY strip steaks, that's all you need. I used crumbled gorgonzola and added roasted red pepper strips. This was a huge hit w/ a large group of friends I had over for dinner. Easy to prepare.

Had a leftover grilled boneless ribeye from the weekend's bbq. This was a perfect way to make another tasty dinner. Nice balance of flavors. Used oil cured olives and liked the saltiness with the simply dressed salad.

We've made this quite a few times now and it is always delicious! Really impressive for how quick and easy it is to prepare. It makes quite a large quantity though, would definitely serve about 8.

My family loved this. We've used tri-tip as well as dry salami. Both received rave reviews. Most recently we transformed this into a delicious pasta salad using tri-colored spiral pasta instead of greens. Delicious combination.

great, easy, flavorful. one of my go-to choices from now on.

Great tasting meal, first time around. It probably doesn't matter what kind of tomatoes you use. I used vine-ripened ones on hand. The steak, green beans, and blue cheese are the stars of this easy dish.

Excellent. I am making it tonight (again) myself and came onto the site for the specific purpose of saving it to my recipe box.

I am going to make this salad tonight, based on the reviews offered by people who actually followed the recipe. To the cook from NM, if you don't have any of the ingredients and don't read the recipe, how can you expect it to come out good?

I made 1/3 of this recipe to serve 2. It was a serious waste of a nice N.Y. strip steak. I marinated it for a couple of hours in a combo of Newmans Light Balsamic Vinaigrette and Kraft Light Red Wine Vinaigrette. Had to use the fresh green beans that I could get, and green olives (stuffed with pimento) instead of unavailable Kalamatas. Used the same combo of dressings on the total salad. This was the WORST Epicurious recipe I have ever made. The steak was good, but that was the only thing good about the meal. Surprised that this is a recipe from Epi that I will NOT make again.

Delicious. I marinate the steak in some of the vinaigrette and add thyme. I also replace the blue cheese with either feta or goat's cheese. This is definitely my favorite easy dinner salad recipe.

I made this for a Ladies Luncheon- it was very popular. Serves 10.

This was just okay for me. nothing to write home about. I was really surprised that the "dressing" they suggested is just balsamic and olive oil. If I'm going to go all out and make a salad with steak and blue cheese, I want a proper dressing. I made my usual balsamic vinaigrette by adding garlic, dijon, salt, pepper, dried thyme and a pinch of sugar. Even with the bolder dressing I wasn't as impressed with this salad as I expected to be, considering I really like all the ingredients. If you're going to make it, don't be afraid to use your imagination a bit - maybe marinate the steak in something tasty.

I served this on a hot day on glass salad dishes that I have put in the freezer for an hour or so. Really pretty, easy and delicious. I made it as written, but it's really just a starting point.

Fabulous! And so easy. Use haricots verts, the French beans-- they have much more taste than the standard variety. Also, I think that 10-12 minutes is too long of a cooking time. In order to hold up to the steak, they should still be crunchy. For once, I didn't want to add anything else to it. well maybe a bit of fresh basil.

Wonderful, flavorful, memorable!

Excellent! Used leftover steak , mixed greens and Danish Blue Cheese in oil (always in the fridge). Tripled the dressing, added fresh herbs and let the vegetables (plus sliced red onion) marinate for an hour. Needed something yellow for presentation - yellow pepper, yellow cherry tomatoes?


Green Beans With Blue Cheese & Toasted Walnuts

Easter is just around the corner, and I’ve been working on some new side dishes that will work well with any main entree you may choose. I personally love green beans even though many folks seem to think they are pretty boring. If properly cooked, I think green beans can be the perfect side for almost any special menu. The secret to preparing great green beans is to blanch them first until tender crisp, then drop them in ice water to stop the cooking process and keep them bright green. Once this is done you can hold the beans for a few hours, and then just before you want to serve them you simply quickly reheat the beans with any seasonings, herbs or complimentary ingredients you prefer.

This green bean recipe is anything but boring, and just a few added ingredients creates a side dish everyone will love. For this dish I like to use lots of cracked black pepper and toasted walnuts to balance the creaminess of the blue cheese. To toast your walnuts, place them on a baking sheet and bake in 350 degree F oven for about 8 minutes.

Buon Appetito!
Deborah Mele 2012


Nutritional Chart

Nutrition information per portion

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by


Barefoot Contessa Swears By This French Green Bean Salad With Goat Cheese Recipe

Ina Garten, the Barefoot Contessa, recently published her ninth book of fresh, seasonal recipes polished to perfection. Make It Ahead is everything you love about Garten’s produce-friendly, anyone-can-make-it cuisine with prep done beforehand so you can get out of the kitchen and into your salad right on time.

When I’m in Paris, I love to have a big salad with warm goat cheese for lunch. By wrapping the cheese in phyllo dough and baking it, I end up with a delicious package that’s crispy on the outside with creamy goat cheese inside. A cold salad with French string beans is the perfect counterpoint.

Barefoot Contessa Swears By This French Green Bean Salad With Goat Cheese Recipe

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Level of Difficulty: Easy
  • Serving Size: 4

Ingredients

  • 1 1/2 - 2 cups Bûcheron goat cheese
  • 8 (8 1/2x14-inch) sheets frozen phyllo dough, defrosted
  • 4 tablespoons unsalted butter, melted
  • plain dry bread crumbs
  • Kosher salt and freshly ground black pepper
  • 3/4 pound French string beans or haricot verts, trimmed
  • 1/2 cup good olive oil, at room temperature
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 3 tablespoons shallots, minced (2 shallots)
  • 2 tablespoons fresh dill, minced
  • 1 cup mesclun mix or salad greens

Directions

  1. Preheat the oven to 375 degrees.
  2. Score the goat cheese rind at 1/2-inch intervals and make 4 slices by pulling dental floss through the log.
  3. Place the stack of phyllo dough sheets on a cutting board and cover it with a slightly damp towel.
  4. Place one sheet of phyllo on the board, brush it with butter, and sprinkle it with 3/4 teaspoon of bread crumbs.
  5. Place a second sheet of phyllo on top, brush it with butter, and sprinkle it with bread crumbs, continuing until you have 4 sheets of phyllo stacked up.
  6. Cut the phyllo in half crosswise to make two (7 × 8 1/2-inch) rectangles.
  7. Place a slice of goat cheese in the middle of one stack of phyllo, fold a corner diagonally over the cheese, and pleat the rest of the dough up and around the cheese, enclosing it completely.
  8. Place the package, folded side up, on a sheet pan lined with parchment paper.
  9. Repeat the process, until you have 4 packages filled with goat cheese.
  10. Brush the packages all over with melted butter, cover and refrigerate until ready to bake.
  11. Bring a large pot of salted water to a boil and add the string beans.
  12. Simmer for exactly 3 minutes, until crisp-tender.
  13. Drain immediately and immerse the beans in ice water to stop the cooking.
  14. Drain well.
  15. For the vinaigrette, whisk together the olive oil, vinegar, mustard, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
  16. Stir in the dill and set aside.
  17. Bake the goat cheese packages for 15 to 20 minutes, until golden brown.
  18. Toss the string beans and mesclun with enough dressing to moisten.
  19. Divide the salad among 4 lunch plates, top each with a warm goat cheese package and serve immediately.

Make it ahead: Assemble the goat cheese packages, cook the beans, and prepare the salad and vinaigrette refrigerate separately for up to 2 days. Before serving, bake the cheese packages, combine the salad and vinaigrette, and serve.


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This recipe was first published on August 22, 2014. We updated the photos to give it a fresh look.

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Wednesday 21st of April 2021

This looks great -- tons of flavor. At this time of the year I sometimes make a kinda sorta similar dish with asparagus (more of a stir-fry than a salad, really, but with bacon and tomato). Such a great dish -- thanks.

Wednesday 21st of April 2021

That sounds delicious too, thanks John

Sunday 24th of August 2014

What a wonderful salad, one both my husband and I would love!

Saturday 23rd of August 2014

Blue Cheese and Bacon with my veggies anytime! Looks fabulous and only 147 calories. sold!

Sunday 24th of August 2014

Yes Kathi this definitely is a way to have something guilt free without sacrificing flavor :)

Friday 22nd of August 2014

Can you put that in a cold pack and mail it to me? em. looks so good!

Friday 22nd of August 2014

ha ha, I gobbled it up Jerry, I will have to make it again soon. I am loving the green beans this year :)

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Watch the video: Ζεστή Σαλάτα με Φασολάκια και Blue Cheese Επ. 8. Kitchen Lab TV. Άκης Πετρετζίκης