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!
Lemony White Bean-and-Arugula Salad
(Cooking Light, Oct. 2016)
time needed: 8 min.
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
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.