July 12, 2012
Green Bean, Arugula, and Walnut Salad
3/4 pound (340g) green and/or yellow string beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and pressed
2 cups (450g) baby or regular arugula (rocket)
1/2 cup (115g) walnuts, toasted and coarsely chopped
1 teaspoon finely grated lemon zest
Salt and freshly ground black pepper to taste
Heat the grill to medium high.
In a large bowl, toss the 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.
(If you'd rather cook indoors, stir-fry the beans over medium-high heat with one additional tablespoon of olive oil for 3-4 minutes or until tender but still crisp.)
Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, walnuts, lemon zest, salt, and pepper to taste. Toss until the arugula is wilted, 2 to 3 minutes.
Recipe adapted from Grilling Vegan Style by John Schlimm.
All figures are per serving; serves 4.
Fat: 13 g
Carbs: 7 g
Fiber: 4 g
Protein: 4 g
Sodium: 39 mg