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

• Snap beans

  Yellow, raw

  12 oz or 340g

Directions

1. Press and peel cloves of garlic. Wash and trim the snap beans. Wash, trim and chop the arugula.
2. Heat the grill to medium-high.
3. In a large bowl, toss the string 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. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.

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