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White Bean Arugula Salad with a Fresh, Zesty Twist

White Bean Arugula Salad with a Fresh, Zesty Twist

A bright, hearty salad of cannellini beans, baby arugula, tomatoes, red onion, parsley, and lemon-Dijon dressing. Crumbled feta and red-pepper flakes are optional finishing touches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 15-ounce cans Cannellini beans, drained and rinsed
  • 5 ounces Baby arugula
  • 1 cup Cherry or grape tomatoes, halved
  • 1/3 cup Red onion, thinly sliced
  • 1/4 cup Fresh parsley, chopped
Dressing
  • 3 tablespoons Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1 clove Small garlic clove, finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1/3 cup Extra-virgin olive oil
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Garnishes
  • 1/4 cup Crumbled feta
  • 1 pinch Red-pepper flakes

Method
 

Step-by-Step
  1. Drain and rinse the cannellini beans thoroughly, then pat them dry or let them drain well.
  2. Whisk lemon juice, lemon zest, garlic, Dijon mustard, kosher salt, black pepper, and optional red-pepper flakes. Slowly whisk in the olive oil until emulsified.
  3. Combine beans, tomatoes, red onion, and parsley in a large bowl. Add about two-thirds of the dressing and toss gently.
  4. Let the bean mixture stand for 5 to 10 minutes so the cannellini beans absorb the lemon-garlic dressing.
  5. Add the arugula and remaining dressing, then toss gently. Finish with optional feta, taste, and adjust with more lemon juice, salt, or pepper before serving immediately.

Notes

Dress the beans before adding the arugula so the beans can absorb flavor while the greens stay fresh. For dried beans, use about 1 1/2 cups dried cannellini beans; soak, drain, simmer in fresh water until tender for about 60 to 90 minutes depending on age, and cool before assembling.