Print
Insalata di Fagiolini Verdi: Green Bean Salad
Total:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 12 ounces snake beans (Chinese long beans, or use green beans), ends trimmed and cut into bite-size pieces
  • 1 cup cherry tomatoes, quartered
  • 1/2 shallot, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 4 big handfuls wild arugula

Directions

Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green, about 1 1/2 minutes. Remove to a large bowl of iced water. Drain then dry well. 

Add the cherry tomatoes, shallots and green beans together in a large bowl. 

Whisk together the oil, vinegar and some salt and pepper in a small bowl. Pour the vinaigrette over the veggies and toss well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 hours. Serve over a bed of wild arugula.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

Green Bean Casserole

Recipe courtesy of Tyler Florence

Ginger, Carrot and Sesame Green Beans

Recipe courtesy of Ching-He Huang

Fresh Green Bean Casserole

Recipe courtesy of Bobby Deen

Foil-Baked Green Beans with Soy Sauce and Garlic

Recipe courtesy of Tadashi Ono|Harris Salat

My Aunt's Green Beans

Recipe courtesy of Tiffani Thiessen

Smoky Sauteed Green Beans

Recipe courtesy of Russell Simmons

Black Bean Chickpea Salad

Recipe courtesy of Jason Wrobel

Bean Sprout Salad

Recipe courtesy of Esther Choi

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here