Green Bean, Blue Cheese and Georgia Pecan Salad

  • From Cynthia Graubart


    • 1 pound green beans, tipped, tailed, and cooked just 3 minutes
    • 4 ounces blue, feta, or soft cheese
    • Goat cheese, crumbled
    • 1/2 cup roughly chopped Georgia Pecans, toasted


Toss the drained, warm beans with the blue cheese and pecans. For a creamier sauce, continue to toss until cheese mixture becomes a creamy consistency. The longer the beans are tossed, the more an elegant blue cheese sauce will develop. Serve at room temperature or chill until serving.

Variation: For a main course, add strips of ham, pork, beef, or crumbled bacon—the salad can accommodate hearty meats.