Create a quick and easy salad when rushed for time.
In a large pan, bring salted water to a boil. Once boiling add yellow French beans and cover pot letting them cook for 4-5 minutes until the beans are fork crisp.
While beans are cooking, fill a large bowl with cold water and some ice cubes. When beans are at desired doneness, plunge into ice water to cool and lock in color. Drain.
. In a large nonstick skillet, add oil over medium heat and garlic cooking until fragrant, around 30 seconds. Stir in lemon zest and add salt and pepper. Let lemon zest bloom in oil for another 30 seconds and toss in green beans stirring to coat in oil. Cook for 2-3 minutes to warm through.
Make a hole in the beans and add arugula and lemon juice, stirring for about a minute to wilt slightly and be coated in oil.
At this time you can mix beans and arugula together or top beans over arugula on serving plate. Add additional salt and pepper and serve immediately.
Have plain leftover cooked beans in the fridge? Microwave them for a minute or two before adding to skillet. Makes this side come together in a snap!