Wax Bean Salad with Goat Cheese

Serves 8


  • 1 medium red bell pepper
  • 2 quarts water
  • 2 1/2 teaspoons salt, divided
  • 1 pound wax beans, trimmed and cut in half crosswise
  • 2 cups cherry tomatoes, halved
  • 1/2 cup green onions, sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons sugar
  • 1 teaspoon extra virgin olive oil
  • 1/2 cup (2-ounces) goat cheese, crumbled

Preheat broiler

Cut bell pepper in half lengthwise and discard the seeds and membranes. Place bell pepper halves, skin sides up on a foil-lined baking sheet; flatten with hand. Broil pepper halves 10 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel and cut into strips.

Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook 4 minutes or until beans are crisp-tender. Drain; place in a large bowl. Add bell pepper strips, tomatoes, onions and parsley; toss to combine.

Combine remaining 1/2 teaspoon of salt, cider vinegar and remaining ingredients except goat cheese, stirring with a whisk. Drizzle over salad; toss gently to combine. Sprinkle with goat cheese.

Serv. Size: 1 cup

Amount Per Serving

Cals: 63 From Fat: 36

Total Fat: 2.5g

Cholesterol: 3mg

Sodium: 289mg

Total Carb: 8.9g

Dietary Fiber: 2.7g

Sugars: na

Protein: 3g