White Bean & Arugula Salad Recipe

Name: White Bean & Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound dried cannellini beans; 2 tablespoons plus 1/2 cup good olive oil; 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds; 2 ounces sun-dried tomatoes in oil, drained and small-diced; 4 teaspoons minced garlic (4 cloves); 2 teaspoons minced fresh rosemary leaves; 1/4 teaspoons crushed red pepper flakes; 2 ounces thinly sliced prosciutto, small-diced; 1 teaspoons grated lemon zest; 1/4 cup freshly squeezed lemon juice (2 lemons); Kosher salt and freshly ground black pepper; 2 ounces baby arugula

Servings: persons

3/4 pound dried cannellini beans
2 tablespoons plus 1/2 cup good olive oil
1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
2 ounces sun-dried tomatoes in oil, drained and small-diced
4 teaspoons minced garlic (4 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoons crushed red pepper flakes
2 ounces thinly sliced prosciutto, small-diced
1 teaspoons grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 ounces baby arugula

1
The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
2
Heat the 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7-9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
3
Meanwhile, heat the 1/2 cup of olive oil in a 10-12 inch saute pan over medium-high heat. Add the sun dried-tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4-5 minutes, until fragrant. Pour the hot oil mixture over the warm brained beans, tossing well. Allow to cool for 10 minutes only. Whole still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasoning, and serve warm or at room temperature.

202

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 12 ingredients. The key ingredients include: 3/4 pound dried cannellini beans, 2 tablespoons plus 1/2 cup good olive oil, 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds, 2 ounces sun-dried tomatoes in oil, drained and small-diced, and more.

Yes, White Bean & 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.

That's it — enjoy your meal!

White Bean & Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions