A delicious way to enjoy green beans in season. Served cold, it’s a perfect summer dish that doubles as a salad or side dish.
1 1/2 lb. thin green beans (haricot vert)
1 cup cucumber, sliced or cubed
1 cup grape tomatoes
1/2 cup thinly sliced red onion
2 tbsp. fresh oregano, chopped
6 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
2 tbsp. lemon juice
1/2 tsp. hot pepper sauce
1 tsp. cracked or coarsely ground black pepper
8 oz. Moody Blue cheese, crumbled
- Bring 2 to 3 qt. salted water to a rapid boil. Add green beans and blanch 1 min.; refresh in cold water. Drain beans and refrigerate until dry.
- Place chilled beans in large bowl; add cucumber, grape tomatoes, red onion and oregano.
- Combine olive oil, vinegar, lemon juice and hot sauce in small bowl; whisk until well blended. Pour dressing over green bean mixture and toss.
- For service, spoon onto salad plates; top with crumbled cheese.