Green bean salad with candied pecans and goat cheese

June 23, 6:46 PMDetroit Cooking ExaminerCourtney Monigold

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Detroit Cooking Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Photo by:  Courtney Monigold

Sometimes the thought of eating ‘plain old’ vegetables just isn’t appealing. That’s when you know it’s time to really change it up.

Take a look at this plate of beans turned into a colorful enticing salad. You know you want to eat it.

Full of protein, calcium, and fiber, this converted vegetable dish is the perfect pair to any meal this summer.

Green Bean Salad with Candied Pecans and Goat Cheese

½ pound fresh French beans
2 oz. soft goat cheese, chavrie works but Trader Joe now has their own brand that is ½ the price!
4 tablespoons olive oil
¼ cup maple and honey roasted pecans, see recipe

Directions:
Wash and cook the beans in boiling salted water for about 2 minutes. Quickly drain and blanch in ice water. (The trick is to cook them slightly but retain the crunch of the bean). Drain beans and let dry. Toss with olive oil. Top with goat cheese and maple honey roasted pecans (or any toasted pecans).
 

For recipes you may also enjoy:

Spinach and Mascarpone Pasta with Dried Cherries and Roasted Pecans

Mixed Green Salad with Vanilla Fig Balsamic Vinaigrette

Peanut Butter and Chocolate Pudding