WHITE BEAN & ARUGULA SALAD
Steps:
- 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. Heat the 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Add the red onion and sauté 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. Meanwhile, heat the 1/2 cup of olive oil in a 10-12 inch sauté 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aniero Chisom
[email protected]I love this salad! It's so easy to make and it's always a hit at potlucks.
Mudassir Rajput
[email protected]This salad is a great way to use up leftover grilled vegetables.
D Lemmo
[email protected]This salad is a great party dish. It's easy to make and it's always a hit.
Keisha Wellesley
[email protected]I added some chopped avocado to this salad, and it was delicious.
Neo Baloyi
[email protected]This salad is a great way to use up leftover quinoa.
Adu Richmond
[email protected]I'm not a big fan of white beans, but I really enjoyed this salad. The dressing and arugula really balanced out the flavor of the beans.
Reena Mandhwani
[email protected]This salad is a great way to get your kids to eat their vegetables.
Fitsum Sileshi
[email protected]I love the combination of white beans, arugula, and dressing in this salad. It's a great summer dish.
Ryan Kelley
[email protected]This salad is a great make-ahead lunch option. Just pack it in a container and it's ready to eat when you are.
Liberty Miller
[email protected]I added some grilled chicken to this salad, and it was delicious.
Sizwe Khanyile
[email protected]This salad is a great way to use up leftover roasted vegetables.
Shery Elfalaky
[email protected]I'm not a vegetarian, but I really enjoyed this salad. It's a great way to get your daily dose of vegetables.
Zai Zai
[email protected]I made this salad for a picnic, and it was a big hit. Everyone loved the fresh flavors.
Erma Lopezcorrales
[email protected]This salad is so easy to make, and it's a great healthy lunch option.
abo hammed
[email protected]I'm not a big fan of arugula, but I really enjoyed this salad. The white beans and dressing balanced out the bitterness of the arugula.
Ray Melero
[email protected]This salad is a great way to use up leftover white beans.
Chris Little
[email protected]I love the addition of the toasted walnuts. They add a nice crunchy texture to the salad.
Richie Devine
[email protected]The dressing is simple but flavorful, and it really brings out the flavors of the beans and arugula.
Anyone 778
[email protected]I'm always looking for new ways to use white beans, and this salad is a great option.
M Ateeq
[email protected]This salad was a hit at my last potluck! Everyone loved the combination of flavors and textures.