RECIPE: French Green Beans Salad With Goat Cheese & Almonds | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: French Green Beans Salad With Goat Cheese & Almonds | The Nibble Webzine Of Food Adventures
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RECIPE: French Green Beans Salad With Goat Cheese & Almonds

Green beans salad with goat cheese and
almonds. Photo courtesy Pom Wonderful.
  We love crunchy, al dente green beans as a side dish or a salad course. This recipe, from Pom Wonderful, adds goat cheese and almonds that create a most appealing flavor profile. The green beans are stir-fried, but you can steam them if you prefer.



  • Juice from 1 large pomegranate, or 1/3 cup pomegranate juice
  • 1/3 cup arils from 1 large pomegranate
  • 1-2 tablespoons olive oil
  • 1-1/4 pounds fresh green beans, stems removed and cut on the bias into 1-inch pieces (6 cups)
  • 1 teaspoon grated lemon or orange peel
  • 1/2 cup sliced or slivered almonds
  • Salt and pepper to taste
  • 4 ounces fresh goat cheese, sliced

    1. SCORE pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of arils for the recipe; refrigerate or freeze remaining arils for another use.

    2. If making your own pomegranate juice, CUT 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. You should have 1 cup of juice.

    3. PLACE oil in a wok or large skillet and heat until hot. Stir-fry the beans with the lemon peel for 6 minutes.

    4. ADD the almonds and stir-fry for 1-2 minutes or until beans are crisp-tender. Remove from heat. Season to taste with salt and pepper. Toss beans with reserved pomegranate arils and pomegranate juice; turn onto a serving platter.

    5. ARRANGE goat cheese slices over the top (you can crumble them if you prefer) and serve.
    Find more recipes at and in THE NIBBLE’s vegetable recipes section.


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