Recipe courtesy of Debi Mazar and Gabriele Corcos

Insalata di Fagiolini Verdi: Green Bean Salad

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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


  1. 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. 
  2. Add the cherry tomatoes, shallots and green beans together in a large bowl. 
  3. 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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