Lemony White Bean-and-Arugula Salad

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Lemony White Bean-and-Arugula Salad Recipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Serves 4 (serving size: about 3/4 cup)


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2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind plus 2 Tbsp. fresh juice (from 1 lemon)
1 teaspoon Dijon mustard
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
1/4 cup thinly sliced red onion
3 cups firmly packed baby arugula


Active: 8 Minutes
Total: 8 Minutes

Combine oil, rind, juice, mustard, salt, and pepper in a large bowl, stirring with a whisk. Add beans and onion; toss well to coat. Add arugula; toss gently to combine.

Created date

August 2016

Nutritional Information

Calories 152
Fat 7.7 g
Satfat 1 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 5 g
Carbohydrate 16 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 247 mg
Calcium 59 mg
Sugars 2 g
Est. Added Sugars 0