Lemony White Bean-and-Arugula Salad

This was a great little side dish and comes together in no time! Husband and I really liked this, my 9 year old liked the onions (!), and my 6 year old liked the beans. I don’t eat arugula too much, and I don’t know why because it’s so good!

rating: 9

Lemony White Bean-and-Arugula Salad
(Cooking Light, Oct. 2016)

serves 4
time needed: 8 min.

Ingredients:

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

Directions:

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

fullsizerender

Advertisements
This entry was posted in salad, Uncategorized, vegan and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s