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.
Arugula & White Bean Salad with Rosemary Dressing
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Arugula & White Bean Salad with Rosemary Dressing
Amount Per Serving
Calories 294
* Percent Daily Values are based on a 2000 calorie diet.
Photography by Rita Maas
Calories 294,Fat 9,Perfat 26,Cholesterol 0,Carbo 42,Protein 14,Fiber N/A,Sodium N/A
