Bean and rocket salad
This Bean and Rocket Salad features crisp green beans and peppery arugula drizzled with a tangy green-olive dressing. It’s a quick and refreshing dish, perfect for lunch or as a side.
Cook time 5 min
Prep time 10 min
Ingredients:
1 cup green beans5 cups arugula
1/2 cup olives
1/4 cup olive oil
2 tbsp vinegar
1 tbsp mustard
salt & pepper to taste
Welcome to your guide on crafting a delightful Bean and Rocket Salad with Green-Olive Dressing. This nutritious and vibrant dish combines the crisp freshness of arugula and green beans with the tangy depth of a green-olive dressing. Perfect as a light lunch or a side dish, this salad is a breeze to make and sure to impress.
Instructions:
- Start by trimming the ends of the green beans.
- Bring a pot of water to a boil. Add a pinch of salt to the water.
- Blanch the green beans in the boiling water for about 3-4 minutes until they are tender yet crisp.
- Drain the green beans and plunge them into an ice bath or rinse under cold water to stop the cooking process. Set aside to drain completely.
- In a blender or food processor, combine the green olives, olive oil, vinegar, and mustard.
- Blend until the mixture is smooth and well combined.
- Taste the dressing and season with salt and pepper as needed. Blend again briefly to mix.
- In a large mixing bowl, place the fresh arugula.
- Add the blanched and cooled green beans.
- Pour the green-olive dressing over the salad ingredients.
- Gently toss the salad to ensure the arugula and green beans are evenly coated with the dressing.
- Adjust seasoning with additional salt and pepper if necessary.
- Serve immediately as a fresh and vibrant side dish.
And there you have it—a refreshing Bean and Rocket Salad with Green-Olive Dressing. This salad is a perfect balance of flavors, from the crunch of the green beans to the peppery arugula and the savory dressing. Enjoy this dish as a healthy meal on its own or as a stunning side to complement your favorite entrees.
Bean and rocket salad FAQ:
The Bean and Rocket Salad can be stored in the refrigerator for up to 2 days. However, the arugula may wilt, and the dressing can make the texture of the salad less crisp over time.
Yes, you can substitute green beans with other vegetables like blanched snap peas or asparagus for a different flavor and texture.
Green olives are recommended for the dressing, but you can use any variety of olives you prefer, such as Kalamata or black olives, for a different taste.
Yes, this salad is vegan-friendly as it contains no animal products. The dressing also aligns with vegan dietary preferences.
The green beans should be tender yet still crisp after blanching for 3-4 minutes. They should have a vibrant green color and retain some snap when bitten.
Cooking Tips:
- Blanch the green beans for a crisp texture and vibrant color. Simply boil them for 2-3 minutes, then transfer to ice water to stop the cooking process.
- For a more robust flavor, allow the dressing to marinate with the olives for at least 30 minutes before tossing with the salad.
- Feel free to mix in additional vegetables like cherry tomatoes or red onion for added color and taste.
- If you prefer a bit of crunch, sprinkle some toasted nuts or seeds over the salad before serving.
- Store any leftover dressing in an airtight container in the fridge. It can be used for up to a week on other salads or as a marinade.
Nutrition Facts
6 ServingsCalories 40kcal
Protein 1.40g
Carbohydrates 4.62g
Fiber 1.72g
Sugar 1.65g
Fat 12g
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