Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Insalata di Fagiolini Verdi: Green Bean Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 168
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 374
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
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.