Lemony White Bean + Arugula Salad

This simple and light salad made for an easy Sunday side dish. The vinaigrette is refreshing and bright which allows the peppery arugula flavor to shine through. Our salad made four side salads but you could bulk this up with more beans or some eggs and serve it as a main course. 

Recipe from Cooking Light.

-2 tablespoons olive oil
-1 teaspoon grated lemon rind
-2 tablespoons fresh lemon juice
-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 arugula
-Crushed red pepper, optional (we used crushed guajillo chili for flavor and color)

Combine the olive oil, lemon rind, lemon juice, mustard, salt, and pepper in a large bowl, stirring with a whisk. Add the cannellini beans and onion; toss well to coat. Add arugula; toss gently to combine. Season with pepper if desired.


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