Name: Insalata di Fagiolini Verdi: Green Bean Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
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

Level: Easy
Total: 1 hr 15 min

Prep: 10 min
Inactive: 1 hr
Cook: 5 min

Yield: 4 to 6 servings

Ingredients

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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.