Total Time
Prep 15 mins
Cook 10 mins

Perfect picnic salad! From Moosewood's The Enchanted Broccoli Forest cookbook. The original recipe calls for adding the vinegar and lemon juice at the last minute to keep the beans nice and green and crisp! Or, you can refrigerate and serve it as more of a marinated green bean salad. Delicious both ways!

Ingredients Nutrition


  1. Blanch the green beans until tender-crisp. Cool them under cold water.
  2. Slice the cheese and veggies.
  3. Prepare the dressing by whisking oil, vinegar, mustard, garlic, and herbs together.
  4. Toss green beans, veggies and cheese with dressing.

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