- 1-1/2 cups cut fresh green beans
- 1/2 cup crumbled blue cheese
- 1/2 cup pitted ripe olives, halved lengthwise
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place green beans in a small saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Place the beans in a bowl; refrigerate until chilled.
- Add the blue cheese, olives, oil, salt and pepper; toss gently to coat. Refrigerate until serving. Yield: 2 servings.
Originally published as Green Bean and Blue Cheese Salad in Reminisce September/October 2005, p 49
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Reviewed Jan. 25, 2010
"I'm on the fence on whether I would make it again. It's one of those recipes that are interesting and different enough to hold my attention but also makes me question how much I like it...I shall see how I feel with the leftovers :)"