Best Wax Bean And Cherry Tomato Salad With Goat Cheese Dressing Recipes

Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing image

Provided by Trisha Yearwood

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil)
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups mixed color cherry tomatoes, cut in half
1 small red onion, thinly sliced
2 tablespoons olive oil
1 pound wax beans (or green beans if not available), trimmed

Steps:

For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.

Roasted Cherry Tomatoes With Goat Cheese image

Provided by InnerHarmonyNutriti

Categories Free Of...

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups cherry tomatoes
1 tablespoon olive oil
1 teaspoon balsamic vinegar
salt and pepper
2 tablespoons goat cheese, crumbled
6 basil leaves, chiffonaded

Steps:

Preheat oven to 375ºF/180ºC degrees.
Place cherry tomatoes in an oven-proof shallow pan.
Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
Transfer to a plate and top with goat cheese and basil leaves.
Infuse love and serve!

Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing image

Yield Serves 4

Number Of Ingredients 10

12 ounces yellow cherry or pear tomatoes, halved
1 small shallot, very thinly sliced
Kosher salt and freshly ground black pepper
1 fresh Thai chile, minced
1/3 cup red wine vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
12 ounces wax beans, trimmed
6 ounces fresh goat cheese, softened
2 tablespoons fresh lime juice
12 fresh basil leaves

Steps:

Season the tomatoes and shallot with salt, then toss with the chile, vinegar, and 1/4 cup of the olive oil. Let stand for at least 15 minutes or up to 1 hour.
Meanwhile, bring a large pot of water to a boil. Fill a large bowl with ice and water. Generously season the boiling water with salt and then add the beans. Cook until crisp-tender, about 5 minutes. Drain, transfer to the ice water, and drain again when the beans are room temperature. Cut the beans into 2-inch lengths at an angle.
Combine the goat cheese, lime juice, remaining 1 tablespoon olive oil, and 1/2 teaspoon salt in a blender. Puree until smooth and fluffy. Toss with the beans until well coated.
Place the wax beans in serving dishes. Top with the tomato mixture. Grind a little black pepper over the whole salad, then tear the basil leaves over the top. Serve immediately.