Since it is still feeling like summer as we approach the end of September, I wanted to make a refreshing green bean salad. Freshening it up with the last of the sweet cherry tomatoes and spicy arugula.
1 quart of green beans, stems removed
1 cup of chopped walnuts or almonds
1 pint of cherry tomatoes, halved
1 large bunch of arugula, about 8 ounces
For the dressing:
2 Tbsp olive oil
2 tsp dijon mustard
Juice of ½ a lemon
2 Tbsp finely diced red onion
1 garlic clove: blanched and grated
Salt and pepper to taste
Parmesan cheese (optional)
First, fill a medium sized bowl with ice water. Then bring a pot of water to a gentle boil. Drop in the green beans and set a timer for 2 minutes. Meanwhile, peel your clove of garlic and using a fork or skewer to hold the clove of garlic in the boiling water for 1 minute. After 2 minutes the beans are done; drain them and immediately move them into the ice bath.
Gently toast the walnuts, either in a toaster oven or in a pan on the stovetop, being careful not to burn them. Set them aside.
Prepare the dressing by mixing the olive oil, mustard, lemon juice, red onion, grated blanched garlic clove, and salt and pepper. Toss the sliced cherry tomatoes into the dressing to coat. Assemble everything together in a large bowl: drained green beans, toasted walnuts, arugula, and cherry tomatoes in the dressing. Use tongs to mix everything up nicely and plate. Shave a bit of parmesan cheese on top before serving.
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography
