Green Bean and Egg Salad with Goat Cheese Dressing

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  • Level: Easy
  • Total: 51 min
  • Prep: 20 min
  • Cook: 31 min
  • Yield: 4 servings
  • Nutrition Info
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1 small red onion, halved

3 ounces soft goat cheese

1/4 cup buttermilk

2 tablespoons cider vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon horseradish, drained

2 teaspoons whole-grain mustard

Kosher salt and freshly ground pepper

1 pound small red-skinned potatoes, sliced

4 large eggs

8 ounces green beans, trimmed

8 cups mixed salad greens, torn

1 large ripe tomato, halved and thinly sliced


  1. Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
  2. Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
  3. Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
  4. Per serving: Calories 300; Fat 13.5 g (Sat. 5 g; Mono. 5.5 g; Poly. 1.4 g); Cholesterol 222 mg; Sodium 260 mg; Carbohydrate 31 g; Fiber 6 g; Protein 16 g Photography by Antonis Achilleos.
  5. Photography by Antonis Achilleos

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