String Bean & Arugula Salad

Ingredients

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon zest

  1 tsp or 2g

• Arugula

  Raw

  2 cup or 40g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Green beans

  Snap beans, raw

  12 oz or 340g

Directions

1. Smash and peel the garlic. Rinse and trim the snap beans. Rinse, trim, and chop the arugula.
2. Preheat a grill to about 400°F (medium-high).
3. In a large bowl, toss the snap beans with the olive oil and smashed garlic. Let stand for about 10 minutes. Transfer the beans and garlic to a large piece of heavy-duty foil, fold into a sealed packet (seam up), and grill until crisp-tender, about 25 minutes.
4. Let the beans cool briefly, then toss in a large bowl with the arugula, lemon zest, and a pinch of salt and pepper until the arugula just wilts, 2–3 minutes. Serve warm or at room temperature.