Lemony White Bean-And-Arugula Salad

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
• ⅜ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 (15-oz.) can unsalted cannellini beans, rinsed and drained
• ¼ cup thinly sliced red onion
• 3 cups firmly packed baby arugula

See Cooking Light for the full recipe.