Arugula and White-Bean Salad

1. 1

   Fish the right amount of beans out of the cooking liquid and let them cool completely on a baking pan.

2. 2

   Meanwhile, pluck off the protruding stem ends of the arugula and discard any wilted or yellow leaves.

3. 3

   Wash the arugula in a large bowl or sinkful of water to remove all sand and grit.

4. 4

   Dry the arugula well, preferably in a salad spinner, and transfer it to a large mixing bowl.

5. 5

   Scatter the cooled beans and the onion over the greens, and season everything with salt and pepper.

6. 6

   Pour enough of the olive oil over the salad to coat the leaves lightly, toss to coat, then repeat with the vinegar.

7. 7

   Check the seasoning, adding more salt, pepper, oil, or vinegar as you like.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.