String Bean & Arugula Salad

  • Yield 3 to 4 servings

Wilting the arugula with the hot, garlicky grilled beans makes this unusual pairing work wonders.

Amy Beadle Roth


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


  1. Heat the grill to medium-high.
  2. 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.
  3. 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.

Recipe reprinted with permission from Grilling Vegan Style: 125 Fired-Up recipes to Turn Every Bite into a Backyard BBQby John Schlimm, Da Capo Press, 2012



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