Blue and Green Bean Salad
This salad is perfect in any season. Its rich and filling, yet full of a variety of nutrients and textures. This Green bean dish can be served cold as a salad or warm as a side dish. I love it both ways.
This is another spin on my Grandma Josephine’s Green Beans which is a non-boring, non-casserole green bean recipe. I love to alternate between these two recipes for Thanksgiving or really as a way to lighten up any meal.
Blue and Green Bean Salad
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
What You Need
- 16 oz fresh green beans
- 15 oz can Butter Beans
- 6 slices of thick cut Bacon
- 4 oz bleu cheese crumbles
- 3 tablespoons freshly chopped Chives
- 3 tablespoons toasted Pine nuts
For the Vinaigrette:
- 1/2 tablespoon Dijon mustard
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon champagne vinegar
- 1 garlic clove, minced
What You Will Do
- Place the oven on Broil, high setting. Place the pine nuts onto a baking sheet and place into the oven to toast until brown. This takes 5-8 minutes. Remove when golden brown in color. Leave on the baking sheet to cool.
- Open the can of Butter Beans and strain and rinse with water, place aside.
- Chop up the previously cooked bacon into 1 inch or less pieces, place aside.
- Chop up the chives and place aside.
- Combine the vinaigrette ingredients and whisk together until the dressing is all combined and place aside
- Bring a medium sized pot of heavily salted (2 tablespoons) water to a boil.
- While the water is coming to a boil, chop the Green Beans into halves or thirds depending on the size of the bean.
- Place the chopped green beans into the boiling water and boil until dark green. This takes about 3-5 minutes.
- Strain the green beans in a colander.
- Return the pot to the stove and add in 1 tablespoon of olive oil. Allow to warm.
- Add in the green beans, butter beans and bacon and toss to warm to the same temperature. This only takes 2 minutes.
- Remove the pot from the stove and spoon the green beans, butter beans and bacon onto a serving dish.
- Top with the toasted pine nuts, followed by the blue cheese crumbles and then the chopped chives.
- Drizzle the vinegar rate over the salad and top with kosher salt and pepper to your liking.
- Serve immediately.
- If you would like to serve this recipe cold, it can stay in the refrigerator for up to 3 days in an airtight container.
- The reason I recommend bleu cheese crumbles and not a wedge of bleu cheese for this recipe is that you want a sight bite of a saltier cheese and not to have it be too overpowering. A goat cheese or feta would also work as a substitute.
Now the last thing you have to do as my daughter would say is Eat, Eat.