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September 12, 2012

Green Bean, Arugula, and Walnut Salad

John Schlimm, Grilling Vegan Style

  • Toss together this flavorful entree-style salad and treat your tastebuds. Meredith Lee/For The HSUS

Serves 4

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
1/2 cup walnuts, toasted and coarsely chopped
1 teaspoon finely grated lemon zest
Salt and freshly ground black pepper to taste

Heat the grill to medium high.

In a large bowl, toss the 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. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes.

(If you'd rather cook indoors, stir-fry the beans over medium-high heat with one additional tablespoon of olive oil for 3-4 minutes or until tender but still crisp.)

Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, walnuts, lemon zest, salt, and pepper to taste. Toss until the arugula is wilted, 2 to 3 minutes.

Recipe adapted from Grilling Vegan Style by John Schlimm.

Nutrition

All figures are per serving (assumes 4 servings).

Calories: 145
Fat: 13 g
Carbs: 7 g
Fiber: 4 g
Protein: 4 g
Sodium: 39 mg

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