I’ve recently come to the realization that green beans are one of the most underrated foods in my life…I ate them so much as a kid, but rarely made them as an adult until this year. I’m very glad to have rediscovered them as they’re easy to prepare, inexpensive, and work well as a side for a range of dishes. If you’re looking for a holiday-ish spin on them, this is an easy combination to throw together. The combination of textures is great–pomegranate seeds are great for that–and they also kept surprisingly well in the fridge overnight in case you find yourself with leftovers!
Goat Cheese and Walnut Green Beans
- 8 oz green beans
- 1/3 cup walnuts, roughly chopped
- 1/3 cup pomegranate seeds
- 1 oz goat cheese, crumbled
- 1 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- Salt and freshly ground pepper to taste
Roast or steam the green beans. I steamed them in this version, but roasting would be great, too. Let them cool completely.
Once the green beans have cooled, transfer to a serving bowl and top with the crumbled goat cheese.
Add the walnuts and pomegranate seeds and gently toss everything to combine.
Add salt and pepper to taste, and gently toss again. Set aside.
In a separate bowl, whisk together red wine vinegar, mustard, and a little salt and pepper. Dress the beans when you're ready to eat; if you're anticipating leftovers, keep the dressing on the side and top when you're ready to serve.
The beans and dressing will keep in the fridge overnight.