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
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.
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