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Spicy Green Bean Salad

Ingredients

  • 1 lb. fresh green beans washed dried and cut diagonally into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt
  • 2 teaspoons sriracha hot sauce (more if you like it really hot)
  • 2 to 3 garlic cloves minced
  • 1 cup sliced cherry tomatoes
  • ½ cup sliced red onions
  • 1 bag of arugula greens
  • ½ cup goat cheese
  • 1/3 cup pine nuts
  • balsamic glaze I purchased mine from Trader Joe’s

Instructions

Oven-Roasted method

  • If you are roasting your green beans pre-heat your oven to 450 degrees.
  • Place green beans in a large bowl.
  • Drizzle the beans with the olive oil and add the salt, sriracha, and garlic to the beans and toss to coat.
  • Transfer to a shallow baking pan and place in your pre-heated oven. Roast 10 minutes, toss after 5 minutes.
  • Allow beans to cool to a warm touch. While beans are cooking wash and dry arugula greens. Even if you purchase pre-wash greens it’s still a good practice to wash once more.
  • Transfer warm beans to a large bowl, add tomatoes and onions, toss, taste and add more salt as needed.
  • Place beans on a bed of arugula greens, sprinkle on the goat cheese and walnuts and drizzle with balsamic glaze before serving.

Stove-Top method.

  • Heat oil in a large skillet over medium-high heat.
  • Add the beans, along with the salt, sriracha and garlic, sauté until just tender, about 5 to 7 minutes.
  • Allow beans to cool to a warm touch. While beans are cooking wash and dry arugula greens. Even if you purchase pre-wash greens it’s still a good practice to wash once more.
  • Transfer warm beans to a large bowl, add tomatoes and onions, toss, taste and add more salt as needed.
  • Place beans on a bed of arugula greens, sprinkle on the goat cheese and walnuts and drizzle with balsamic glaze before serving.