This nutritious combination will satisfy without weighing you down. Rosemary, a Mediterranean native whose Latin name means "dew of the sea," is perfect to unite the flavors of this robust salad.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
2 cups dried white northern beans, soaked in water overnight (or 2 cans organic white beans)
2 cloves garlic
1 3-inch stem of rosemary (leaves removed), or 3/4 teaspoon dried
1 tablespoons red wine vinegar
3 tablespoons sherry vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 bunch arugula, washed, stems removed, and chopped fine
3-4 Roma tomatoes, finely diced
1/4 cup chopped kalamata olives
Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 teaspoon each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans.
In a blender or food processor, add the garlic, rosemary, vinegars, salt and pepper. Blend while slowly adding the olive oil.
Add the beans, arugula, tomatoes and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.
Recipe Additional Notes:
Photography by Rita Maas
Calories 294,Fat 9,Perfat 26,Cholesterol 0,Carbo 42,Protein 14,Fiber N/A,Sodium N/A
Mon, 2012-07-02 10:40