| In a small bowl,
combine juices, soy sauce, coriander, ginger, and honey. Whisk in oil and season to taste
with salt and pepper. Bring a pot of water to a boil. Add 1
teaspoon salt and beans; cook until tender, about 2 minutes. Drain beans, then cool in ice
water.
Slice tomatoes 3/4 inch thick, and cut slices into
chunks. Drain beans well and place in a bowl with tomatoes and arugula. Season with salt
and pepper and toss with dressing. Arrange on 4 salad plates. |