Arugula and Cannellini Salad with Olive Vinaigrette

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!