White Bean Salad over ArugulaDecember 28th, 2014 0 Comments
If you’re like me and eat salads ALL THE TIME, you probably get very bored! This salad is a nice break from the traditional and is filling and packed with protein-rich Cannellini beans.
Serves: 2 as a meal, 4 as a side
- 13 oz. box of Cannellini beans (I like the 365 brand boxed beans), rinsed and drained
- 12-15 cherry tomatoes, halved
- 2 green onions, diced
- Bunch Italian parsley, chopped
- Bag of arugula
- Avocado (optional)
- Small handful of capers
- 1 Tbsp olive oil
- 1 Tbsp fresh squeezed lemon juice
- Freshly ground sea salt and pepper to taste
In a large bowl, combine beans, onion, tomato, capers and parsley. Drizzle with oil, lemon juice, salt and pepper and mix well to coat.
Place a bed of arugula into a bowl and top with white bean salad. Add an avocado for an extra kick!
Pairing Suggestion: This salad pairs nicely with a fruity white wine, such as a Sauvignon Blanc.
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I am a web designer by day and a food enthusiast by night. I'm originally from the Fort Lauderdale/Miami area but moved to the west coast (first Oregon ans now California) three years ago. Prior to that I spent two years in France and Spain. Living in Europe not only made me a much more experimental cook, but also taught me about the importance of improvising in a recipe -- because on most days I could never find all of the ingredients I needed!
I try to use fresh/seasonal market ingredients when available and I add hot peppers to pretty much everything (so watch out!). I hope you enjoy my recipes and feel free to share.
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