Arugula Salad with Cannellini Beans

Arugula Salad With Cannellini Beans

Arugula salad is a delicious and nutritious way to use up your weekly produce. This recipe includes an arugula salad with cannellini beans, tomatoes, red onion, cucumbers, shaved Parmesan cheese and fresh lemon juice. Dressing options include balsamic vinaigrette or Greek yogurt with olive oil.
prep: 15 mins cook: 8 mins total: 23 mins Servings: 4 Yield: 4 servings


3 cups arugula

3 tablespoons white wine

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons chopped fresh basil

1 teaspoon dried sage

1 teaspoon dried thyme

1 (14.5 ounce) can diced tomatoes

salt and pepper to taste

1 (15 ounce) can cannellini beans, drained and rinsed

ΒΌ cup shaved Parmesan cheese (Optional)


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:

Per Serving: 466 calories; protein 23.1g; carbohydrates 71.2g; fat 9.5g; cholesterol 4.4mg; sodium 245.3mg.

Scroll to Top