Fresh green beans are excellent this time of year here in Iowa. August is probably the best time of year for fresh home grown produce in the Midwest. Sweet corn, tomatoes, green beans, it’s all so good right now!
This recipe really honors the crisp flavor of fresh green beans. It’s actually more like a salad. First the green beans are steamed, then dunked in ice water to chill them and keep their bright green color. The beans are then dressed with a light vinaigrette, toasted walnuts and crumbles of blue cheese. So fresh and delicious!
Like I mentioned in my previous green bean recipe post (see Green Beans Almondine), a low-FODMAP serving size is 12 green beans. Four servings of green beans (48 green beans) is about 1/2 a pound. This makes it easy to know how much to cook!
Green Beans with Walnuts and Blue Cheese
Ingredients
- 1/2 pound fresh green beans, ends trimmed
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon pepper
- 2 green onions, thinly sliced (green parts only)
- 1/4 cup chopped walnuts, lightly toasted
- 1/4 cup crumbled blue cheese
Instructions
- Place the green beans and enough water to cover in a large saucepan. Add the salt and bring to a boil. Reduce heat, cover and simmer about 3 to 4 minutes, just until the beans are crisp-tender. Drain beans and then place in a large bowl of ice water. Let sit in ice water for a few minutes. Drain again and transfer to a large serving bowl. Blot with paper towels to dry.
- In a small bowl, whisk together the oil, vinegar, Dijon and pepper. Pour over the green beans. Add the green onions, walnuts and blue cheese and toss. Serve.
