Ingredients

• Kosher salt
• 12 ounces snake beans (Chinese long beans, or use green beans), ends trimmed and cut into bite-size pieces
• 1 cup cherry tomatoes, quartered
• 1/2 shallot, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Freshly ground black pepper
• 4 big handfuls wild arugula

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green, about 1 1/2 minutes. Remove to a large bowl of iced water. Drain then dry well.
2. Add the cherry tomatoes, shallots and green beans together in a large bowl.
3. Whisk together the oil, vinegar and some salt and pepper in a small bowl. Pour the vinaigrette over the veggies and toss well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 hours. Serve over a bed of wild arugula.