Green Bean Salad with Bacon and Tomatoes
A crisp green bean salad with bacon, tomatoes and blue cheese and topped with toasted almonds.
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Servings: 6 servings
Calories: 147kcal
Ingredients
- 1-1/2 pounds green beans ends trimmed
- 12 ounces cherry tomatoes halved
- 1/3 cup blue cheese crumbles
- 8 to 10 bacon strips cooked and crumbled
- ¼ cup toasted almond slivers
Vinaigrette Dressing
- 3 tablespoons white wine vinegar
- 3 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1 garlic clove finely minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Pour 1 to 2 inches of water into a large pot and set a steamer basket in the pot. Bring the water to a boil.
- Add the green beans to the steamer basket and cover the pot with a lid. Cook for 3 to 4 minutes until tender but still crisp.
- While the beans are cooking prepare a bowl of ice water. Once the beans are done, drain them and transfer to the ice water to stop cooking. Pat the beans dry with a towel.
- Combine the green beans, tomatoes, blue cheese, crumbled bacon and chopped almonds in a bowl.
- In a small bowl, combine the vinegar, olive oil, Dijon mustard, minced garlic, salt and pepper and whisk to combine.
- Pour vinaigrette, over the green bean mixture and serve.
Notes
- If you want the green beans even crispier, blanch them for only 60 to 90 seconds.
- Transfer the beans to the cold ice water so they stop cooking. If you skip this step, they will continue to cook even after you remove them from the heat.
Nutrition
Serving: 1 | Calories: 147kcal | Carbohydrates: 10g | Protein: 5.8g | Fat: 9g | Sodium: 382mg