Why hello there! Happy Monday. We’re going to start the week with this yummy Cold Green Bean Salad. I think this yummy salad would be perfect for a Labor Day BBQ this weekend! It’s served cold, so you can make it in advance and just keep it in the fridge until it’s time to serve. It’s got all kinds of flavors and textures and is a great departure from a regular salad.
Speaking of Labor Day weekend, isn’t a 3-day weekend JUST what the doctor ordered?! I have been waiting for this since the 4th of July. An extra weekend day gives you a chance to do all the weekend things (laundry, meal prep, grocery shopping, working out, budgeting, bill paying) and still get 2 full days off for relaxing and family and all the good stuff.
September is going to be a really fun month. Labor Day first, then a trip to see some besties in Seattle, and then my cousin’s wedding in IN. I’m just thrilled for all of it. What are you looking forward to this fall? September is still securely summer down here in AZ. I’m ok with that. But I know fall is coming because the days are already getting shorter. I love the long, sunny days of summer. So, while I wouldn’t mind this heat wave going away, I can always wait on the short, dark days of winter.
What else do you have planned for your Labor Day BBQs? I’ve got a whole blog post of recipes ideas that are perfect for helping you make a meal plan. Check it out, I just updated it for ya.
Cold Green Bean Salad
1 lb fresh haricot vert
2 radishes, thinly sliced
1/3c sliced almonds
2 oz goat cheese, crumbled
1/3c extra virgin olive oil
2T white wine vinegar
2T dijon mustard
1/4t each salt, pepper, and garlic
optional: pickled onions (I use this method with a sliced red onion)
Boil a medium-sized pot of water and add the haricot vert. Boil them for 3 minutes, then remove them to a large bowl of ice water.
Once cooled, drain the green beans and try to dry them a bit with a paper towel. Add them to a medium bowl with the almonds and sliced radishes.
In a small blender, add the olive oil, vinegar, mustard, honey, and spices. Blend until well combined.
Pour the dressing (as much as you want, I had a bit leftover) over the green beans and toss everything to combine.
Add the goat cheese to the bowl and toss lightly to combine. If you want, top everything with some pickled onions, and serve.
Don't forget, if you decide to make this, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make this another time!