Arugula and White Bean Salad

Prep Time: 20 minutes

Cooking Time: 40 minutes

Yield: 6 servings

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.

Ingredients

2 cups (365g) dried white northern beans, soaked in water overnight (or 2 cans organic white beans)

2 cloves garlic

1 3-inch (8cm) stem of rosemary (leaves removed), or 3/4 tsp dried (1g)

1 Tbsp (15mL) red wine vinegar

3 Tbsp (45mL) sherry vinegar

1/2 tsp (3g) salt (sea salt if on a corn-free diet*)

1/2 tsp (2g) ground black pepper

1/3 cup (80mL) olive oil

1 bunch arugula, washed, stems removed, and chopped fine

3–4 Roma tomatoes, finely diced

1/4 cup (170g) chopped kalamata olives

Directions

Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp (3g) 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.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts
Calories: 294
Fat: 9g
% fat calories: 26%
Cholesterol: 0mg
Carbohydrate: 42g
Protein: 14g