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Sauteed Yellow Wax Beans and Arugula Salad

Bright, colorful, sweet wax beans are paired with peppery arugula to make a Summer stunner salad.


  • ⅓ cup olive oil
  • 1 pound yellow wax beans, trimmed
  • 3 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons lemon juice
  • 1½ teaspoons fresh thyme leaves, finely chopped
  • ½ teaspoon red pepper flakes
  • Kosher salt, to taste
  • 2 cups baby arugula
  1. In a large skillet, heat the olive oil over medium-high heat. Add the wax beans, shallots and garlic, and cook, tossing as needed until golden brown, 4 to 6 minutes.
  2. Reduce the heat to medium and add the lemon juice, thyme leaves and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, 5 minutes.
  3. Stir in the arugula leaves and cook until just wilted,