White Bean & Arugula Salad

Published on August 11, 2015 | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4-6 servings

Photography by Baila Gluck

Fresh flavors of citrus and herbs come together in this refreshing medley – it’s perfect as a salad, but can also be used a topping for crostini. Using freshly cooked beans is best, but this recipe can also be made with canned beans – just rinse and drain before use.

 

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Ingredients

  • ½ lb. dried small white beans, such as cannellini or Great Northern (or canned ok too)
  • 1 clove garlic
  • 1 bay leaf
  • ½ teaspoon grated lemon zest
  • 2 tablespoons lemon juice (juice of 1 lemon)
  • ¼ cup extra-virgin olive oil
  • ½ red onion, very thinly sliced
  • 10-12 cherry tomatoes, quartered
  • 5 mild radishes, thinly sliced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 3 cups baby arugula

Instructions

  1. If you're using canned beans, rinse and drain them, then skip to step 6.

    Rinse the dried beans, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot.
  2. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch.
  3. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
  4. In a small bowl, combine the lemon zest, lemon juice, olive oil, and salt and pepper to taste. Whisk to combine. Set aside.
  5. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove.
  6. Add one third of the vinaigrette to the beans and toss; then let stand for 15 minutes, tossing occasionally.
  7. In a large bowl, combine the beans with the red onion, tomatoes, radishes, herbs, and arugula.
  8. Pour the remaining dressing over and toss lightly. Season to taste with more salt, pepper or lemon juice, if needed. Serve immediately.

    Salmon Variation: Add 6 oz. flaked grilled or roasted salmon to the salad and toss lightly to combine.
  • Servings : 4-6
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