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Tangy Green Bean and Goat Cheese Salad with Sherry Vinaigrette

This green bean salad can be made ahead and can sit at room temperature for a half hour. Don’t add the dressing until you are just ready to serve the salad so the beans will stay a lovely bright green color.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1 pound green beans
  • 4 ounces goat cheese
  • ½ red onion thinly sliced and soaked in ice water for 10 minutes
  • ½ cup Kalamata olives thinly sliced

For the Vinaigrette:

  • 3 tablespoons sherry vinegar
  • 5 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1 ½ teaspoons minced garlic
  • ½ teaspoon salt
  • freshly ground pepper
  • chopped Italian parsley for garnish

Instructions

  1. Cook the green beans in a large amount of boiling, salted water in a large saucepan until just softened, about 12-14 minutes. You do not want them too crisp but they should not be overcooked.
  2. Drain the green beans in a colander and run very cold water over them until they turn bright green and are cool to the touch. Set aside and let them drain but not cool.
  3. In a large bowl, crumble the goat cheese and add the onions which should be very dry. Add the olives and toss the green beans on top. Toss the green beans with the goat cheese mixture until just mixed.

  4. Combine all of the dressing ingredients in a small food processor until creamy. Toss the green beans with the green bean salad dressing right before serving.