White Bean Arugula Salad Recipes

WHITE BEAN ARUGULA SALAD

White Bean Arugula Salad image

My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. -Malia Estes, Allston, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 slices pancetta, chopped
2 tablespoons olive oil
1/4 cup chopped sweet onion
2/3 cup cherry tomatoes, halved
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
3 tablespoons red wine vinegar
4 fresh basil leaves, thinly sliced
2 cups torn fresh arugula or baby spinach
1/4 cup shaved Parmesan cheese

Steps:

In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly., In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.

Nutrition Facts : Calories 340 calories, Fat 16g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 915mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 15g protein.

ARUGULA SALAD WITH CANNELLINI BEANS

Arugula Salad with Cannellini Beans image

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.

Provided by Kim's Cooking Now

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 23m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
¼ cup shaved Parmesan cheese

Steps:

Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 71.2 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 1.8 g, Sodium 245.3 mg, Sugar 3 g

WHITE BEAN AND ARUGULA SALAD

White Bean and Arugula Salad image

2012, Barefoot Contessa Foolproof, All Rights Reserved.

Provided by Ina Garten

Categories appetizer,beans,dinner,herbs,pork,salad,tomatoes,vegetables

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

¾ lb(s) dried cannellini beans
2 Tbsp + ½ cup good olive oil
1 red onion, halved lengthwise and sliced into ¼-inch-thick half-rounds
2 oz sun-dried tomatoes in oil, drained and small-diced
4 tsp (4 cloves) garlic, minced
2 tsp fresh rosemary leaves, minced
¼ tsp crushed red pepper flakes
2 oz sliced prosciutto, small-diced
1 tsp lemon zest, grated
¼ cup freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 oz baby arugula

Steps:

The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch sauté pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

LEMONY WHITE BEAN AND ARUGULA SALAD

Lemony White Bean and Arugula Salad image

Provided by Giada De Laurentiis

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 packed cups (5 ounces) arugula
1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
1/2 small red onion, thinly sliced
3 tablespoons capers, rinsed and drained
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon maple syrup
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss well to coat. Serve.

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