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.

02 Jan 2026
Cook time 5 min
Prep time 10 min

Ingredients:

1 cup green beans
5 cups arugula
1/2 cup olives
1/4 cup olive oil
2 tbsp vinegar
1 tbsp mustard
salt & pepper to taste
Bean and rocket salad

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:

1. Prepare the Green Beans:
- 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.
2. Prepare the Dressing:
- 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.
3. Assemble the Salad:
- 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.
4. Toss and Serve:
- 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:

How long can I store the Bean and Rocket Salad in the refrigerator?

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.

Can I substitute the green beans with another vegetable?

Yes, you can substitute green beans with other vegetables like blanched snap peas or asparagus for a different flavor and texture.

What type of olives should I use in the dressing?

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.

Is this salad suitable for a vegan diet?

Yes, this salad is vegan-friendly as it contains no animal products. The dressing also aligns with vegan dietary preferences.

How do I know when the green beans are perfectly cooked?

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.

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 per serving

6 Servings
Calories 40kcal
Protein 1.40g
Carbohydrates 4.62g
Fiber 1.72g
Sugar 1.65g
Fat 12g

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