Green Bean & Buttermilk Blue Salad

4 to 6 servings
Total Time
This veggie-packed green bean salad topped with our award-winning Buttermilk Blue® is great for picnics or paired with salmon burgers for a fresh weeknight dinner.


  • 1 1/2 pounds green beans
  • 1/2 cup thinly-shaved red onions
  • 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
  • 1/2 teaspoon hot sauce
  • Salt and pepper, to taste
  • 4 ounces Roth Buttermilk Blue® cheese, crumbled


  1. Bring 2 to 3 quarts of salted water to a rapid boil. Add green beans and cook for one minute to blanch, then place in a bowl of ice cold water to help preserve their bright green color. Drain beans, and refrigerate until dry.
  2. Place chilled beans in large mixing bowl, and combine with red onion, cucumber, grape tomatoes, and oregano.
  3. Combine olive oil, vinegar, lemon juice, and hot sauce in a small bowl. Whisk until well blended, then season with salt and pepper, to taste.
  4. Pour dressing over green bean and veggie mixture, and toss.
  5. Top with crumbled Buttermilk Blue®, and serve immediately.