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.
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.