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Lemony White Bean-and-Arugula Salad

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Active time 8 mins
Total time 8 mins
Yield

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.