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
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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