What is not to love about this crowd-pleasing summer side dish, Green Bean Cherry Tomato and Cheddar Salad. We love the crisp-tender green beans, creamy black pepper dressing and the tang of Cabot Seriously Sharp Cheddar with the fresh pop of basil.
4 cups green beans, trimmed
3 tablespoons Cabot Plain Greek Yogurt
1 tablespoon mayonnaise
2 teaspoons white wine vinegar
½ teaspoon salt
½ teaspoon freshly cracked black pepper
¼ teaspoon granulated garlic or garlic powder
2 cups cherry tomatoes, cut in half
6 ounces Cabot Seriously Sharp Cheddar, Cabot Private Stock Founders' Cheddar, or Cabot Farmhouse Reserve Cheddar, cut into cubes
2 tablespoons chopped basil
BRING a large pot of lightly salted water to a boil. Add green beans and cook until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Drain thoroughly.
WHISK yogurt, mayonnaise, vinegar, salt, pepper and garlic powder in a large bowl.
ADD the green beans, tomatoes and cheddar to the bowl and toss to coat. Serve topped with basil.
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Recipe courtesy of Katie Webster.
This salad is phenomenally delicious and different. Perfect for this time in the garden as I am over-run with green beans, cherry tomatoes and basil. And we always have good quality cheddar on hand. Couldn't be more pleased with this recipe.
My whole family loves this salad and it is a great way to use our garden green beans and tomatoes.
Made this for 4th of July festvities. Really different and refreshing. Two guests wanted the recipe! I tossed the green beans and most of the dressing first and refrigerated a few hours. Added the tomatoes whole, not halved with the cheese cubes and the remaining dressing and fresh basil right before serving. The green beans were a little long. May consider cutting them in half or bite sized pieces for easier consumption.