| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 168 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 374 mg |