Arugula and Cannellini Salad With Olive Vinaigrette Recipe

Name: Arugula and Cannellini Salad With Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup pitted oil-cured olives, such as Nicoise (about 36); ¼ cup water; 1 garlic clove; ½ cup fresh basil leaf; 2 teaspoons sherry wine vinegar; ½ teaspoon ground cumin; 1 (15 ounce) can white beans, rinsed and drained; 1 ½ cups red pear tomatoes or 1 ½ cups grape tomatoes or 1 ½ cups cherry tomatoes, halved; 12 red onion, thinly sliced; 1 bunch arugula, trimmed and washed (about 6 oz)

Servings: persons

½ cup pitted oil-cured olives, such as Nicoise (about 36)
¼ cup water
1 garlic clove
½ cup fresh basil leaf
2 teaspoons sherry wine vinegar
½ teaspoon ground cumin
1 (15 ounce) can white beans, rinsed and drained
1 ½ cups red pear tomatoes or 1 ½ cups grape tomatoes or 1 ½ cups cherry tomatoes, halved
12 red onion, thinly sliced
1 bunch arugula, trimmed and washed (about 6 oz)

1
Make vinaigrett: Combine olives and the water in the bowl of a food processor.
2
Process until olives are finely chopped.
3
Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
4
In a medium bowl, combine beans, tomatoes, and red onion, and gently toss.
5
Pour vinaigrette over bean mixture and toss to coat.
6
To serve: divide argula leaves among four plates and mound bean mixture on top.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup pitted oil-cured olives, such as Nicoise (about 36), ¼ cup water, 1 garlic clove, ½ cup fresh basil leaf, and more.

Yes, Arugula and Cannellini Salad With Olive Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula and Cannellini Salad With Olive Vinaigrette

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