Arugula & White Bean Salad with Rosemary Dressing
Servings Prep Time
6people 20minutes
Cook Time
40minutes
Servings Prep Time
6people 20minutes
Cook Time
40minutes
Ingredients
  • 2cups dried white northern beans, soaked in water overnightor 2 cans organic white beans
  • 2cloves garlic
  • 13-inch stem of rosemary (leaves removed), or 3/4 teaspoon dried
  • 1tablespoons red wine vinegar
  • 3tablespoons sherry vinegar
  • 1/2teaspoon salt
  • 1/2teaspoon ground black pepper
  • 1/3cup olive oil
  • 1bunch arugula, washed, stems removed, and chopped fine
  • 3-4 Roma tomatoes, finely diced
  • 1/4cup chopped kalamata olives
Instructions
  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.
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

Advertisement