Tuscan Bean And Wilted Arugula Salad – a delicious recipe with dried white kidney beans, bay leaf, salt, freshly ground black pepper, extravirgin olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Place beans in a large saucepan. Cover with water to 3 inches above beans; add bay leaf. Bring mixture to a boil. Reduce heat; simmer, uncovered, 1 hour and 15 minutes or until tender. Drain beans; discard bay leaf. Place beans in a large bowl; sprinkle with 1/4 teaspoon salt and pepper. Let stand 5 minutes. Drizzle with 1 teaspoon oil; toss gently to coat.
2
Heat 4 teaspoons oil in a small nonstick skillet over medium heat. Add garlic; saute 45 seconds or just until garlic begins to brown. Remove from heat; stir in juice. Place arugula in a large bowl; sprinkle with 1/2 teaspoon salt. Add warm bean mixture, garlic mixture, and onion; toss gently to combine.
266
kcal
Calories
7
g
Fat
45
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup dried white kidney beans, 1 bay leaf, 3/4 teaspoon salt, divided, 1/8 teaspoon freshly ground black pepper, and more.
Yes, Tuscan Bean And Wilted Arugula Salad 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.
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