Goat Cheese Green Beans

     Nothing says Summer like a big bowl of fresh asparagus and tomatoes!  Well, maybe except a big bowl of green beans and tomatoes instead.  The original recipe called for some fresh asparagus, which I tried three stores to find.  But had no luck.  So a quick and yummy substitute were some fresh green beans I had on hand.  It turned out perfect!

Modified recipe from Cooking Light

What you need:

1 lb green beans (or asparagus), washed and trimmed

2 tsp extra virgin olive oil

1 1/2 cups halved grape tomatoes

1/2 tsp fresh garlic, minced

2 TBsp balsamic vinegar

1/4 tsp salt

3 TBsp crumbled goat cheese

1/2 tsp black pepper

How to make it:

Cook green beans in bowling water about 2-5 minutes or until crisp-tender.

Drain, set side.

Heat olive oil in a large skillet over medium-high heat.

Add tomatoes and garlic, cook 5 minutes.

Stir in vinegar, cook 3 minutes.

Stir in salt.

Arrange green beans on a platter, top with tomato mixture. 

Sprinkle with cheese and pepper then ENJOY!