GREEN BEAN AND BLUE CHEESE SALAD
This recipe was voted a keeper by the whole family the first time I served it years ago. I like to put the beans and seasoning together in the morning, or even the day before, then add the blue cheese right before serving this salad.-Donna Cline, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Place the beans in a bowl; refrigerate until chilled. , Add the blue cheese, olives, oil, salt and pepper; toss gently to coat. Refrigerate until serving.
Nutrition Facts : Calories 297 calories, Fat 26g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 1018mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Farooq Alee
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and healthy fats.
DOROTHY SANYU
[email protected]This salad is a great way to use up leftover rice. I also added some chopped hard-boiled eggs and crumbled bacon.
Maqbool Hassab
[email protected]I'm not a big fan of green beans, but I really enjoyed this salad. The blue cheese and walnuts added a lot of flavor.
Adam Younes
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Harleigh Hudson
[email protected]This salad is a great way to sneak some vegetables into your kids' diet. My kids love the sweet and tangy dressing.
Lillian Thompson
[email protected]I'm on a low-carb diet and this salad is a great option. It's low in carbs and high in healthy fats.
Loraxster
[email protected]This salad is a great way to use up leftover roasted chicken. I also added some chopped celery and red onion for extra flavor.
Bashir Awan
[email protected]I made this salad for a picnic and it was perfect. It's easy to transport and it held up well in the heat.
younus ahmed
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and healthy fats.
Abubaker Bakkar
[email protected]I'm not a fan of blue cheese, so I used crumbled goat cheese instead. It was a great substitute and the salad was still very tasty.
Rabia asim
[email protected]This salad is a great make-ahead dish. I made it the night before and it was just as good the next day.
Purplix_
[email protected]I'm allergic to nuts, so I omitted the walnuts. The salad was still very good, but I think it would have been even better with them.
Molly Landin
[email protected]I followed the recipe exactly and the salad turned out bland. I think it needed more salt and pepper.
Marie Johnson
[email protected]This salad is a great way to use up leftover green beans. I also added some chopped bacon and avocado, which made it even more delicious.
Georgina Mofolo
[email protected]I'm not a big fan of blue cheese, but I really enjoyed this salad. The dressing was light and tangy, and the green beans were perfectly cooked.
aisa semu
[email protected]This salad was easy to make and turned out great! I used fresh green beans from my garden and crumbled blue cheese. The dressing was simple but delicious.
saleh japouni
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Bryan Kelliher
[email protected]This salad is a delightful combination of flavors and textures. The green beans are crisp and tender, the blue cheese adds a tangy bite, and the walnuts provide a nice crunch. The dressing is light and flavorful, and it brings all the ingredients tog