Insalata Di Fagiolini Verdi: Green Bean Salad
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 tbsps
Balsamic VinegarDirections:
1
Bring a large pot of salted water to a boil
2
Add the green beans and blanch until bright green, about 1 1/2 minutes
3
Remove to a large bowl of iced water
4
Drain then dry well
5
Add the cherry tomatoes, shallots and green beans together in a large bowl
6
Whisk together the oil, vinegar and some salt and pepper in a small bowl
7
Pour the vinaigrette over the veggies and toss well
8
Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 hours
9
Serve over a bed of wild arugula