Green Bean and Moody Blue Salad

Menu Part: 
Cuisine Type: 

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


  1. 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.
  2. Place chilled beans in large bowl; add cucumber, grape tomatoes, red onion and oregano.
  3. Combine olive oil, vinegar, lemon juice and hot sauce in small bowl; whisk until well blended. Pour dressing over green bean mixture and toss.
  4. For service, spoon onto salad plates; top with crumbled cheese.

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