String Bean & Arugula Salad

Amy Beadle Roth
  • Yield: 3 to 4 servings


3/4pound green and/or yellow string beans, trimmed
3tablespoons extra-virgin olive oil
2cloves garlic, peeled and pressed
2cups baby or regular arugula, trimmed and chopped
1teaspoon 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