Green Bean and Buttermilk Blue Salad | culture: the word on cheese
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Green Bean and Buttermilk Blue Salad

Green Bean and Buttermilk Blue Salad

To add a subtle smoky flavor to this simple salad from Emmi Roth USA, substitute Moody Blue® for Buttermilk Blue®.
Servings 4


  • pounds French green beans
  • ½ cup red onion thinly shaved
  • 1 cup cucumber sliced or cubed
  • 1 cup grape tomatoes
  • 2 tablespoons fresh oregano chopped
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon hot sauce
  • 1 teaspoon black pepper cracked or coarsely ground
  • 8 ounces Buttermilk Blue® crumbled


  • Bring 2-3 quarts of salted water to a rapid boil, add green beans and cook for one minute to blanch; refresh in cold water. Drain and refrigerate until dry.
  • Place chilled beans in large mixing bowl and combine with red onion, cucumber, grape tomatoes and oregano.
  • Combine olive oil, vinegar, lemon juice and hot sauce in small bowl and whisk until well blended.
  • Pour dressing over green bean and veggie mixture and toss.
  • Top with crumbled Buttermilk Blue® and serve.