Green Beans And Arugula Recipes

GREEN BEANS AND ARUGULA

Green Beans and Arugula image

Provided by Ian Knauer

Categories Citrus Garlic Vegetable Side Sauté Quick & Easy Green Bean Summer Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 7

Ingredients

1 1/2 lb green beans, trimmed
2 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced lengthwise
1/2 lb arugula, tough stems discarded and leaves chopped (6 cups)
1 teaspoon finely grated fresh lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.

ROASTED FINGERLING AND TOMATO SALAD WITH GREEN BEANS AND ARUGULA

Roasted Fingerling and Tomato Salad with Green Beans and Arugula image

Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad is a substantial side that can double as a light lunch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

5 garlic cloves
1/2 cup extra-virgin olive oil
1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
1 pint cherry tomatoes
4 stems fresh thyme
Coarse salt and freshly ground pepper
3 ounces green beans
2 cups baby arugula
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 shallot, minced
1/3 cup extra-virgin olive oil

Steps:

Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.

ARUGULA SALAD WITH CANNELLINI BEANS

Arugula Salad with Cannellini Beans image

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.

Provided by Kim's Cooking Now

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 23m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
¼ cup shaved Parmesan cheese

Steps:

Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 71.2 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 1.8 g, Sodium 245.3 mg, Sugar 3 g

STRING BEAN & ARUGULA SALAD

String Bean & Arugula Salad image

Provided by John Schlimm

Categories Salad Side Vegetarian Backyard BBQ Green Bean Arugula Grill Grill/Barbecue Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

3/4 pound green and/or yellow string beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and pressed
2 cups baby or regular arugula, trimmed and chopped
1 teaspoon finely grated lemon zest
Salt and freshly ground black pepper

Steps:

Heat the grill to medium-high.
In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.

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