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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Green Bean Salad

Recipe courtesy of Jamie Deen

Insalata di Fagioli e Tonno: Tuna and Bean Salad

Recipe courtesy of David Rocco

Insalata di Farro: Spelt Salad

Recipe courtesy of David Rocco

Cod Salad: Insalata di Baccala

Recipe courtesy of Mario Batali

Insalata di Baccala: Cod 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

Spring Vegetable Rice Salad (Insalata di Riso)

Recipe courtesy of Michael Chiarello

Beans and Greens Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories