Sophisticated and classy are adjectives that come to mind when I think of this yummy white bean arugula salad recipe. What more could you want from a simple starter or lunch?!
Arugula + Cannellini = AMAZEBALLS!
Maybe I should just leave it at that and go on with my day without writing a complete blog post – but I won’t! Instead I’ll go on and on about how I love this flavour combination: it’s understated but delicious, and perfect for a quick lunch or as a starter to a more elaborate meal.
Apart from the simplicity of its tastiness, cannellini beans are a great source of protein, vitamin B12 and iron. What I like about their use in a salad is that the lettuce flavour, in this recipe the slight bitterness of the arugula, can truly can shine without being masked by a huge bold (maybe somewhat nutty meaty flavour?) of other bean types.
If you want more info on beans in general: canned vs. dried, how to prepare dried beans, different types of beans and what they can be used for and much more, I totally invite you to check out The Serious Eats Guide To Beans!
This may be too much, but beans with a nice toss of extra virgin olive oil, salt and fresh ground pepper placed on arugula makes this white bean arugula salad just sound divine to me. Next time I’m placing some shaved parmesan on top! EVEN MORE DIVINE! What else? I think this would be a good salad to accompany a slice of pizza, maybe even a Skillet Napolitana Pizza! 😉
Also try using similar beans to cannellini! Maybe some navy beans or great northerns!
Hope you enjoy!
- 15 oz. can cannellini beans, drained and rinsed
- 2 tbsp. extra virgin olive oil
- Salt and pepper, to taste
- 4 cups arugula
- In a bowl, toss together beans, oil and salt and pepper to taste.
- To serve, place arugula on dish and spoon the beans overtop.
Did you make this recipe?
I wanna see your tasty creations!