Delicious Living
  • 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

Arugula & White Bean Salad with Rosemary Dressing

Staff | Delicious Living
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 60 mins
  • Serves: 6 people
  • Calories per serving: 294

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.

  1. 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.
  2. In a blender or food processor, add the garlic, rosemary, vinegars, salt and pepper. Blend while slowly adding the olive oil.
  3. 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.

Photography by Rita Maas

Calories 294,Fat 9,Perfat 26,Cholesterol 0,Carbo 42,Protein 14,Fiber N/A,Sodium N/A

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