Reviewed: Aug. 27, 2009

Ok, this might be how we eat green beans for the rest of the summer! This is great, the blue cheese gives such a nice tangy creaminess. I substituted some things simply because what I had on hand. Used scallions instead of red onion and almonds instead of pecans. I also cut back on the oil and vinegar. A little goes a long way.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Aug. 20, 2009

Love this simple recipe. I love to serve at room temperature. Great for a summer meal!

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Rozzie

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 16, 2009

SO delicious and SO well received! Thank you for posting this recipe!

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maggie

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Reviewed: Dec. 8, 2008

I made this as a non-traditional green bean side dish for Thanksgiving, and it was a welcome change! It was nice to have a cold side dish for a change, and the cheese and nuts really complemented the other items. I will say that the dressing this recipe made was about 4 times more than I needed - I made it all, but ended up tossing a lot of it. I'll cut the quantities down next time for the oil & vinegar.

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RACHELWEEDEN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Dec. 1, 2008

I used balsamic vinegarette instead of oil and vinegar and it turned out great! It's even better after it's had a day to sit!

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Beth

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Reviewed: Sep. 10, 2008

The first time I made this, the green beans were not crunchy enough. The next time I got it right and this was a great side dish!

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Lisa

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Reviewed: Aug. 27, 2008

I made this recipe exactly as described and it was yummy but with too much oil. The 2nd time I made it, I doubled everything but the oil and vinegar. I have handed out this recipe so many times after our BBQ last week, I ended up just referring everyone to allrecipes.com to find it themselves!! Permanent addition to my cookbook!

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PUGMIRE

Cooking Level: Expert

Living In: Enumclaw, Washington, USA

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Reviewed: Jul. 17, 2008

This was great! I made it for a cookout with my friends and everyone loved it and wanted the recipe. I doubled the recipe except for the oil and vinegar I only did a single recipe of that and it worked out perfect. We are having another cookout in 3 weeks and they said you can bring anything you want but if I wanted to bring the green beans again that would be fine with them!

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PATLB

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 11, 2008

I thought the salad was pretty yummy, but my boyfriend, who is usually not very picky, did not like it at all. So I had to eat it all...

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Camila T.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: May 31, 2008

Nice combination of flavors, I was the only one who would eat it though. I probably won't make it again simply because I couldn't eat the entire recipe myself!

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SAMDOUG

Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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Reviewed: May 26, 2008

I decided to make this for some company only to realize I didn't have red onion or balsamic vinegar but they were already on their way over! So, I used malt vinegar and yellow onion instead and hoped for the best. It was wonderful! The company loved them and my hubby wants me to make them again SOON. If it can be this good with the wrong ingredients, I can't wait to try the correct ones!

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1inAmelian

Cooking Level: Expert

Home Town: Tulare, California, USA

Living In: Vienna, Virginia, USA

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Reviewed: May 24, 2008

Great recipe! Had a few changes for what I had on hand. Sauteed the onion in olive oil and used almonds instead of pecans, which I sauteed in olive oil as well, so didn't use anymore oil in recipe. Used Gargonzola cheese instead of blue cheese. Also used apple cider vinegar b/c I did not have basalmic vinegar. After everything- tasted fantastic!!! love it!

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fordh

Home Town: Sandy, Utah, USA

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Reviewed: May 18, 2008

This was the most wonderful side dish I've had in quite some time. I made enough for six and my husband had three helpings! I've made it twice since I found the recipe and everyone loves it. The only thing I tweaked was a little less oil & vinegar. Otherwise, it's a permanent fixture in my own recipe book. Thanks!

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RLovejoy

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Reviewed: May 4, 2008

This in a one word, FANTASTIC! My husband made this and it was amazing. So simple, so delicious with wonderful flavors. I couldn't stop nibbling! We omitted the pecans, but no worries, this is a wonderful side dish that would compliment any meal. This is a definite keeper!

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Apr. 22, 2008

This is great! Steam the green beans until they are done to your liking. I love balsamic and I love nuts and blue cheese. We have tried substituting other things for the red onion but believe me, the red onion is the best! I am not a fan of fresh, steamed green beans so this recipe is perfect for diets or if you just want something healthy! You must try this recipe.

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COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Mar. 25, 2008

Very good. I made it as posted for an Easter gathering and it was well received as a vegetable dish and/or salad. I do agree the oil and vinegar amounts could be cut.

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STAPIA

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Reviewed: Feb. 7, 2008

My fiance and I both LOVED the recipe. Will definitely make it again, but will probably decrease the amount of oil and vinegar, as others have suggested.

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MEPASHO

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Reviewed: Jan. 1, 2008

I altered this one just slightly... I used toasted walnuts rather than pecans because I had them on hand. (But I'm sure either would work fine!) And I used a garlic vinegrette dressing; I didn't measure it though, just poured enough on to coat the beans. Don't over cook the green beans; you want them to have a nice snap to them. I would suggest shocking them in ice water too so they keep a sharp green color. I served this to company last night with Orzo With Parmeasn and Basil, (from this website) and filet mignons. Everyone loved it! I'm always looking for a new type of salad and this one was marvelous! A definite keeper!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 30, 2007

This is a great dish. I revised the recipe slightly. I sparingly coated the beans with oil and used Balsamic spray salad dressing instead of straight Balsamic vinegar. Also, deleted the nuts. Unless you really like your food well salted, suggest you leave it out - Blue Cheese provides enough salt for the recipe.

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BarbG.

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Reviewed: Oct. 7, 2006

This is a good, quick way to serve green beans to company. It was fresh and delicious. 4 stars because although it is yummy, I would make it only occasionally.

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