Green Bean Salad

COURSE Side, Light Meal

SERVES 2 - 3

TIME About 10 minutes

Possible Goat Cheese Substitute: I recently found goat cheese to be a wonderful addition to salads and frittatas, so I went ahead and bought a Costco sized package to keep in my fridge. However, I think this salad is very versatile. So as far as cheese goes, it's a no judgement zone. Mozzarella, cheddar, or feta, whatever you fancy.

Ingredients:

• 1 lb green beans, cleaned and cut into ¾ to 1 inch pieces

• 1 medium tomato, or 4 cocktail tomatoes, cut into ½ inch pieces

• 4 - 6 radishes, roughly chopped

• ½ Tbsp capers (optional)

• 2 Tbsp Kalamata olives, or to taste

• 3 oz goat cheese

• ¼ Tsp Salt, for cooking the green beans

• Sea salt, to taste, for dressing the salad

• 1½ Tbsp olive oil, or to taste

• 1 Tbsp balsamic vinegar,

Directions:

1. Boil about 4 cups of water with the ¼ Tsp salt in a medium sauce pan

2. Add green beans into the water after it comes to a rolling boil. Cook the green beans for about 5 mins. Remove from heat and pour through a colander to remove the hot water. Run the beans under cold water for a few minutes until it's cool to touch.

3. Mix the green beans, tomatoes, radishes, Kalamata olives, and capers (if using).

4. Mix in the olive oil and balsamic vinegar. Sprinkle sea salt and mix until the ingredients are evenly distributed.

5. Sprinkle goat cheese on the salad.

Recipe Inspiration:

This recipe is inspired by the "Mexican Green Bean Salad" recipe from the SimplyRecipes. Link: https://www.simplyrecipes.com/recipes/mexican_green_bean_salad/