Green Bean, Blue Cheese and Georgia Pecan Salad

  • Cynthia Graubart

Crisp cooked green beans, Clemson blue cheese and pecans—the makings for a uniquely Southern salad.

  • 1 pound green beans, tipped, tailed, and cooked just 3 minutes
  • 4 ounces blue, feta, or soft cheese
  • Goat cheese, crumbled
  • 1/2 cup roughly chopped Georgia Pecans, toasted

Toss the drained, warm beans with the blue cheese and pecans. For a creamier sauce, continue to toss until cheese mixture becomes a creamy consistency. The longer the beans are tossed, the more an elegant blue cheese sauce will develop. Serve at room temperature or chill until serving.

Variation: For a main course, add strips of ham, pork, beef, or crumbled bacon—the salad can accommodate hearty meats.





Recipe courtesy of Cynthia Graubart from her cookbook Mastering the Art of Southern Cooking.

For more about Cynthia, head to

Photograph by Rick McKee from Mastering the Art of Southern Cooking by Nathalie Dupree & Cynthia Graubart, reprint permission by Gibbs Smith Publisher.

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