• 1½ pounds green beans
  • ½ cup red onions, 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
  • 4 ounces Roth® Buttermilk Blue® Cheese, crumbled
  1. 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 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 small bowl and whisk until well blended.
  4. Pour dressing over green bean and veggie mixture and toss.
  5. Top with crumbled Buttermilk Blue cheese and serve.