Green Bean Salad with Goat Cheese


  • 6 cups cooked green beans, cut in half
  • 1/2 cup onion, thinly sliced
  • 16 wedges fresh tomatoes, cut into wedges
  • 3 whole hard-boiled eggs, cut into wedges
  • 24 whole dry-cured black olives, pitted
  • 1 teaspoon (optional) capers
  • 2/3 cups Goat Cheese, crumbled
  • 4-8 whole lettuce leaves
  • 1/3 cup olive oil
  • 2 tsps. REGINA Balsamic Vinegar
  • 1/2 teaspoon Dijon mustard
  • salt and ground black pepper to taste


Mix all ingredients for dressing and set aside. Toss beans, tomatoes and onions with dressing. Sprinkle with goat cheese and capers. Surround with eggs and olives.
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