Green Bean, Olive, and Goat Cheese Salad

August 2, 2024 /

It’s been a week. I don’t talk about work much here, but this week was a tough one. I work in the IT industry, and my company did layoffs this week, including my boss. With no warning, as is the general practice. So I’m stressed out.

In better news, I made Engie’s green bean and olive salad. (This was Engie’s contribution for Tobia’s Cool Bloggers Summer Salad Challenge) It’s a winner, though Maya said it hasn’t changed her mind about green beans (she’s not a fan). Because I’m stressed out and can’t think of any content for you, I’ll copy the recipe here for you (and for me, I come to my blog to find recipes quite often). I did not make any modifications. My picture looks a lot more creamy than the picture on the source website. I used Laura Chenel Chabis, which is like a creamy pillow of goodness.

Green Bean Salad with Olives and Goat Cheese

Ingredients

  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp kosher salt, plus more to taste (I just put a pinch in, to taste)
  • 1/2 tsp ground black pepper, plus more to taste
  • 1 lb green beans, trimmed
  • 1/4 red onion, sliced thin
  • 1 large tomato, diced (Engie used cherry tomatoes, I might do that next time as they are sweeter.)
  • 1/2 cup kalamata olives, chopped
  • 2 oz goat cheese
  • 1/4 c. slivered almonds (optional, but give a really nice crunch)

Directions

Combine the olive oil, vinegar, mustard, salt, and pepper in a jar with a tight fitting lid. Shake well to combine. (Or, just whisk together in the bottom of your serving bowl, since you use all of the vinaigrette in the recipe.)

Heat a large pot of water over high heat until boiling. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until crisp tender. Transfer to a bowl of ice water. Let sit 3 minutes to cool, then drain.

Combine green beans, red onion, tomato, olives, and dressing in a large mixing bowl. Gently fold together so that the dressing coats the vegetables. Season with more salt and pepper to taste (mine didn’t need any extra S&P).

Transfer to a platter and top with goat cheese and almonds. (Ah, this is why mine looks creamier. I mixed it all together. If you want it to look fancier, just sprinkle on top for serving. Otherwise, mix it in like I did.)

Source – The Pioneer Woman

28 Comments

    • J

      August 2, 2024 at 7:21 am

      I hope you make it and report back, it’s tasty! Ted even went to work and told his coworker about it, which is a big compliment in my mind.

  • Ally Bean

    August 2, 2024 at 4:50 am

    I’m sorry to read about your stressful week at work. It’s always something, ain’t it?

    The salad looks delicious. I think I’ll eat goat cheese regardless of where it is and in a salad it is perfect.

    • J

      August 2, 2024 at 7:22 am

      Ally, INDEED. Regarding goat cheese, me too! One bonus of goat cheese is that it doesn’t bother Ted’s tummy like some cow milk cheese does.

  • Elisabeth

    August 2, 2024 at 5:23 am

    This salad looks divine.
    I’m so sorry about the work stress. That would be so traumatic, and when things like that happen so suddenly it puts you on edge moving forward. Ugh.
    Also, I can’t believe you made such a lovely meal while so stressed. Seriously – if I had gone through a week like that, I would have reached for a bag of chips and some hummus and thought I was doing well. Colour me very impressed.
    Hoping the coming weeks are less turbulent <3

    • J

      August 2, 2024 at 7:25 am

      Thanks Elisbath, yes, we are all on edge at work. We don’t know how many people were let go, if it will happen again next quarter, all of that. Very stressful. I made this salad the same day as my boss was let go. It’s my way of putting my fingers in my ears and pretending nothing is going on. I may also have sent Ted to the store for wine.

  • Lisa's Yarns

    August 2, 2024 at 8:55 am

    I’m sorry to hear about the layoffs. That is tough, especially when your boss is impacted because that means there is a lot of uncertainty for you! My industry (asset management) tends to have layoffs, too, and they are so hard to handle. That’s why we save like crazy since our job stability is not great and my husband and I work in the same industry so have no diversification of income!!

    This salad looks so good, and I agree about red onions. Why are they called red? I want to make this but would leave out the goat cheese as it is one of very few cheeses that I don’t care for. I want to like it but I just don’t! But I love green beans!!

    • J

      August 2, 2024 at 9:53 am

      Thanks Lisa, yeah, it’s tough when you both work in the same industry for sure. My husband and I do not work in the same industry, but back in 2008/2009 we were both laid off. Thankfully we only had about a week or 10 days when we were BOTH out of work.

      No goat cheese for you? I wonder if you could find a similar cheese to sub in…hmmm.

  • Margaret

    August 2, 2024 at 8:57 am

    I would love that salad although I would probably leave out the olives or swap them for black ones, which I prefer. The rest, YUM! That sign is very true. My younger daughter was laid off 4 days after coming back from maternity leave along with much of her group. It was an unpleasant shock.

  • NGS

    August 5, 2024 at 6:41 am

    I have recently taken to adding cucumbers to this salad. That has been a good addition. I’m glad I inspired you to make this and I hope your work situation eases up its stress!

    • J

      August 5, 2024 at 2:56 pm

      I am a fan of cucumbers, maybe I’ll try adding them. Thank you for the recipe, I love the olives, the almonds, and the goat cheese. SO good.

  • Kyria @ Travel Spot

    August 5, 2024 at 12:14 pm

    I love this salad. I used to make one just like it all the time when I was growing green beans. The key difference is that mine was only green beans, tomatoes, red onions and FETA with olive oil and LEMON instead of vinegar. I used to make it every summer! It is so easy and fresh and fast and delicious. However, next time I make it, maybe I will add olives, as I do love those too!

  • Ernie

    August 8, 2024 at 9:42 am

    This post slipped past me. I thought I was staying on top of things. Sorry about the work stress. That’s not easy. I hope things settle down for you soon. I’m about to start my school year daycare up again in a few weeks and most families are new here, so that’ll be interesting. Not sure what to expect.

    This salad looks good, minue the olives, I’m not a fan. Maybe I’ll make it and stick something else in there. I like green beans, but generally I eat them when they are warm and plain. I can just see Ed eye rolling, “Just try it.” Maybe we will. Thanks for sharing. Good luck with the work situation.

    • J

      August 11, 2024 at 11:57 am

      Oh goodness, no worries about keeping up on posts. I am so far behind on reading everyone’s posts it’s ridiculous.