Lemony White Bean-And-Arugula Salad
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A simple, elegant, hearty salad that comes together in under 10 minutes!
I love a good salad. And ones like this, from Cooking Light, are wonderful because they’re easy to prepare and they have enough protein to make you feel like you ate something substantial.
I made this for lunch and kept the dressing/bean mixture separate from the arugula so it could be enjoyed more than once without having to worry about soggy salad greens.
When my husband was looking for a late-night snack a couple days later, I told him to pop a pile of arugula on top of the bowl of dressing-soaked beans and onions and toss it together. He really enjoyed it, too, and I didn’t have to do any extra work!
The flavor combination here is great – it’s nice and tangy and the red onion adds a nice, crunchy contrast to the silky white beans.
I’d say this makes 4 side dish servings, but only 2 servings if you’re having it as a meal on its own.
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind plus 2 Tbsp. fresh juice (from 1 lemon)
- 1 teaspoon Dijon mustard
- 3/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (15-oz.) can unsalted cannellini beans, rinsed and drained
- 1/4 cup thinly sliced red onion
- 3 cups firmly packed baby arugula
See Cooking Light for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
