Insalata Di Fagiolini Verdi: Green Bean Salad

I love string beans. It’s probably one of the first vegetables that I have ever worked with and there is one  very good reason why. I grew up with them, more specifically, cleaning them. My mother hated cleaning the tips off the beans, so in exchange for being allowed to vegetate in front of the TV, she set me up with 3 big baskets.

One full of green beans, one for the tips and one for the clean beans.  After doing this time and again. I got rather good at it and began to bond with the green bean appreciating it for more than just something you toss French fried onions over. I typically prepare fresh beans with either a lemon or mustard vinaigrette or in a frittata, but I wanted to give this bean a little bit more of a twist and make it a bit more Summery so I paired it with some sweet tomatoes. Remember, “ if it grows together, it goes together.”

INGREDIENTI

Prep Time: 10 mins/ Cook Time: 5 mins/ Serves: 4-6

3/4 pound snake beans, ends trimmed, and cut into bite size pieces
1 cup cherry tomatoes, sliced in quarters
1/2 shallot, thinly sliced
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
4 big handfuls of wild arugula
1.

Bring a large pot of salted water to a boil.

2.

Add green beans and blanch until bright green, about 1 ½ minutes. Remove to a large bowl of iced water. Drain then dry well.

3.

Add cherry tomatoes, shallot, and green beans together in a large bowl.

4.

Whisk together vinegar, garlic, and add some salt and pepper in a small bowl. Pour vinaigrette over the veggies and toss well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3.

5.

Serve over a bed of wild arugula.