Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Green Bean Salad

Recipe courtesy of Jamie Deen

Rosetta's Green Bean and Potato Salad

Recipe courtesy of Gesine Bullock-Prado

Insalata di Fagioli e Tonno: Tuna and Bean Salad

Recipe courtesy of David Rocco

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

Insalata di Farro: Spelt Salad

Recipe courtesy of David Rocco

Grilled Octopus Salad (Insalata di Polipo)

Recipe courtesy of Michael White

Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana

Recipe courtesy of Food Network

Insalata di Arance e Origano: Orange Salad with Oregano

Recipe courtesy of David Rocco

Insalata di Arance e Acciughe: Orange Salad with Anchovies

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Latest Stories