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: 1/2 cup pitted oil-cured olives, such as Nicoise (about 36); 1/4 cup water; 1 garlic clove; 1/2 cup packed fresh basil leaves; 2 teaspoons sherry vinegar; 1/2 teaspoon ground cumin; 1 15 1/2-ounce can white beans, rinsed and drained; 1 1/2 cups pear, grape, or cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 bunch arugula (about 6 ounces), trimmed and washed

Servings: persons

1/2 cup pitted oil-cured olives, such as Nicoise (about 36)
1/4 cup water
1 garlic clove
1/2 cup packed fresh basil leaves
2 teaspoons sherry vinegar
1/2 teaspoon ground cumin
1 15 1/2-ounce can white beans, rinsed and drained
1 1/2 cups pear, grape, or cherry tomatoes, halved
1/2 red onion, thinly sliced
1 bunch arugula (about 6 ounces), trimmed and washed

1
Make the vinaigrette: Combine the olives and the water in the bowl of a food processor fitted with the metal blade.
2
Process until the olives are finely chopped.
3
Add the garlic, basil, vinegar, and cumin; process until the mixture is smooth and combined, stopping to scrape the sides of the bowl with a rubber spatula as needed.
4
In a medium bowl, combine the beans, tomatoes, and red onion, and gently toss.
5
Pour the vinaigrette over the bean mixture, and toss well to coat.
6
To serve, divide the arugula leaves among 4 plates, and mound the bean mixture on top.
7
(Per serving)
8
Calories: 210
9
Fat: 13g
10
Cholesterol: 0mg
11
Carbohydrate: 18g
12
Sodium: 442mg
13
Protein: 5g
14
Fiber: 5g

368

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: 1/2 cup pitted oil-cured olives, such as Nicoise (about 36), 1/4 cup water, 1 garlic clove, 1/2 cup packed fresh basil leaves, 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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