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Categories:
green beans sherry extra-virgin olive oil lima beans cherry tomatoes corn kernels fresh chives fresh mint goat cheese kosher salt lime wedges
Viewed: 18 - Published at: 3 years agoIngredients
- 1/2 pound green beans (both haricot verts or Romano work well), trimmed and snapped in halves or thirds
- 2 tablespoons sherry or red wine vinegar, or more to taste
- 4 tablespoons extra virgin olive oil, or more to taste
- 8 ounces dried Christmas lima beans, cooked according to package instructions (regular lima beans can be substituted)
- 1 1/2 cups cherry tomatoes, halved
- 2 cups fresh corn kernels (from about 3 ears)
- 1 tablespoon fresh chives, coarsely chopped
- 3 tablespoons fresh mint, coarsely chopped
- 1 cup goat cheese, crumbled
- Kosher salt and freshly ground black pepper
- Lime wedges, for serving
Method
- Bring a large pot of water to a boil and prepare an ice bath in a large bowl. Add a generous amount of kosher salt, then the beans. Cook until tender but still slightly crisp in the middle (about 2 to 3 minutes for haricot verts and slightly longer for Romano beans). Transfer to the ice bath to stop the cooking and lock in the color. Drain and set aside.
- Place vinegar in a small bowl, then gradually whisk in oil.
- In a large bowl, combine green beans, Christmas limas, cherry tomatoes, corn, chives, mint, and 3/4 cup goat cheese. Pour dressing over salad, a little at a time, tasting as you go. Toss to coat. Season with kosher salt and pepper. Garnish with remaining 1/4 cup goat cheese. Serve at room temperature, with lime wedges on the side.
