Picture this: you're craving something light, fresh, and bursting with flavor. Forget those heavy, calorie-laden meals—today, we're diving into a White Bean & Arugula Salad that's not only incredibly easy to make but also packed with nutrients and seriously satisfying. It's the kinda salad you'll wanna eat every day. I actually had this salad yesterday while thinking about what to write for this blog. The taste and freshness got me hooked. This is my favorite salad recipe, period!
This salad is the perfect blend of creamy white beans, peppery arugula, sharp red onion, fragrant garlic, and fresh parsley, all tossed in a zesty lemon vinaigrette. It's a symphony of flavors and textures that will make your taste buds sing. Trust me, you'll wanna whip this up for lunch, dinner, or even as a side dish at your next potluck. One of my neighbors made a similar salad for their son's birthday party, but it wasn't as tasty as mine!
What's great about this salad is how customizable it is. Feel free to add other veggies like cherry tomatoes or cucumbers, or protein like grilled chicken or chickpeas. You could also swap out the arugula for spinach or kale. The possibilities are endless! This is what makes cooking so fun. Also, don't be affraid to use a store-bought vinaigrette to save on the steps involved in the recipe. Just be aware of the extra sugar and sodium!
Required Equipments
- Large Bowl
- Whisk
- Colander
- Cutting Board
- Knife
- Measuring Cups and Spoons
White Bean and Arugula Salad: Frequently Asked Questions
White Bean and Arugula Salad
This White Bean & Arugula Salad is a light, fresh, and flavorful dish that's easy to make and packed with nutrients. It's a perfect blend of creamy white beans, peppery arugula, and a zesty lemon vinaigrette, making it a satisfying and healthy meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
đź“– Instructions
- First things first, drain and rinse your white beans: Open the can of white beans (cannellini beans work wonderfully, but feel free to use Great Northern or Navy beans too!). Pour the beans into a colander and rinse them thoroughly under cold running water. This step gets rid of that starchy, sometimes metallic-y, taste that can linger from the canning process. Give the colander a good shake to get rid of any excess water. Nobody likes a watery salad!
- Prep the aromatics: Finely dice the red onion. Red onion adds a lovely bite and a pop of color, but if you're sensitive to its sharpness, you can soak the diced onion in cold water for about 10 minutes to mellow it out a bit. Mince the garlic. Fresh garlic is key here; it adds so much depth of flavor. Just watch out for garlic breath afterward! Roughly chop the fresh parsley. Parsley not only adds a fresh, herbaceous flavor, but it also makes the salad look so much more appealing. Don't skimp on it!
- Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice (freshly squeezed, always!), Dijon mustard, salt, and black pepper. Give it a good whisk until everything is emulsified and the dressing looks slightly thickened. Taste and adjust the seasonings as needed. Maybe a touch more lemon juice for brightness? Or a pinch of salt to bring out the flavors? This is your chance to customize it to your liking.
- Assemble the salad: In a large bowl, combine the rinsed white beans, diced red onion, minced garlic, and chopped parsley. Pour the vinaigrette over the salad and toss gently to coat everything evenly. Be careful not to over-mix, as you don't want to crush the beans. Now, add the arugula to the bowl. Arugula, with its peppery bite, is the perfect complement to the creamy beans and tangy vinaigrette. Gently toss everything together until the arugula is lightly coated in the dressing.
- Serve immediately: This salad is best enjoyed fresh, so serve it immediately after assembling. It's a fantastic side dish to grilled fish or chicken, or you can even enjoy it as a light lunch on its own. A sprinkle of red pepper flakes would add a nice kick, if you're into that sort of thing.
- Optional: Let it sit: If you have a little bit of time, letting the salad sit for about 15 minutes before serving can help the flavors meld together even more. But honestly, it's delicious even if you dig right in!
- And that's it! Your White Bean & Arugula Salad is ready to be devoured. Hope you like it!
đź“ť Notes
- For a spicier kick, add a pinch of red pepper flakes.
- If you don't have fresh parsley, you can use dried parsley, but fresh is always better.
- Adjust the amount of lemon juice to your liking.
🍎 Nutrition
Calories: 250 kcal
Protein: 10g
Fat: 12g
Carbohydrates: 30g
Fiber: 8g
Calcium: 80mg
