Arugula White Bean Salad

Arugula White Bean Salad

  • 5 min Prep
  • 5 min Cooking
  • 8 serving Total
  • 1,323g Weight
124 cals/

8 ingredients

2 clove Garlic raw
2 tsp Olive or extra virgin olive oil
1 cup, chopped Onions red raw
4 oz White table wine
2 cup Cannellini or white kidney beans canned no salt added
2 cup cherry tomatoes Tomatoes cherry raw
16 cup Arugula or rocket raw
8 tbsp Parmesan cheese grated

9 steps

  • Mince garlic.
  • Heat oil in skillet. Add chopped onion and minced garlic and saute until tender.
  • Add wine. Stir constantly until liquid mostly evaporates.
  • Rinse and drain beans.
  • Add beans to onion-garlic mixture. Cook 1 minute, then remove from heat.
  • Cut cherry tomatoes in half.
  • Arrange arugula and tomatoes evenly on each plate.
  • Divide the bean mixture on each plate.
  • Garnish with parmesan cheese.

Sliced onion was used for recipe photo, but sliced or chopped works well.

1 medium red onion makes about 1 cup sliced or chopped.

Shaved parmesan cheese was used for recipe photo, but grated will disperse more evenly throughout the recipe. Choose whichever form you prefer.