Reviewed: Mar. 19, 2013

I substituted no salt canned green beans just for personal preference--great recipe!

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Reviewed: Jul. 9, 2012

I reduced the olive oil to 1/4 cup, the balsamic vinegar to 3 tablespoons, and increased the blue cheese slightly, to about 1/3 cup. I also used walnuts as I didn't have pecans on hand. Plenty of salt with the cheese, so I only added black pepper. Not 5 stars since I had to make those changes, but definitely a good place to start.

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ILive2Eat

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: May 29, 2012

I made this for our Memorial Day get together and it was a hit. I sauteed a sliced Vidalia Onion insteead of the red onion so it would not have too strong a raw onion taste. Also, I used white balsamic vinegar so it would not change the color of the green beans, added sliced cherry tomatoes, and served the blue cheese on the side since some in our group don't like it. I will definitely make this again.

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Occasional Cooker

Cooking Level: Intermediate

Reviewed: Nov. 26, 2011

This salad is so seriously delicious!! I had two servings yesterday, and then ate some for breakfast today! I may try to make them with toasted almonds next time. Loved it even more the next day, but it wasn't as pretty as the balsamic color sort of took away the brightness of the green beans. I will be making this again and again!

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ZeeWee

Cooking Level: Intermediate

Reviewed: Nov. 8, 2011

I had some just picked fresh organic green beans and wanted to make something that wouldn't cook out that fresh green bean taste. This recipe was perfect for that. I only steamed the beans for 4 minutes and blanched them in cold water to stop the cooking and kept them a pretty green. Only used 1T of homemade Italian dressing, we're not big fans of oil and vinegar. I did let chill for two hours with the dressing over the beans. Didn't add the toasted pecans until ready to serve. What a nice way to serve fresh green beans.

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*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Jul. 21, 2011

My husband and I LOVED it. I used slightly less oil based on what other folks said and used almond slivers b/c that's what I had. A great way to eat fresh veggies without eating a hot dish in the middle of summer.

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Steph in Alpena :o)

Reviewed: Jun. 13, 2011

Excellent. I substituted a combination of sauteed pecans and almonds and used crumbled goat cheese. Delicious!

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VICKI0205

Cooking Level: Expert

Reviewed: Mar. 17, 2011

good. would make again.

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JRFRAHM

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 26, 2011

I made this for a party and it was a hit! The only thing I didn't like was the amount of oil at the bottom of the bowl. If I made it again, I would cut it in half.

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