Tuscan Bean and Wilted Arugula Salad

Photo: Karry Hosford

Beans become tough if cooked in salted water, so salt them after they're cooked and tender. Salt the arugula before combining with the other ingredients to wilt the greens and add punch to the salad.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 30%
  • Fat: 4.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.6g
  • Carbohydrate: 18g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 305mg
  • Calcium: 92mg

Ingredients

  • 3/4 cup dried white kidney beans
  • 1 bay leaf
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 5 teaspoons extravirgin olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 6 cups trimmed baby arugula (about 8 ounces)
  • 3/4 cup thinly vertically sliced red onion

Preparation

  1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Place beans in a large saucepan. Cover with water to 3 inches above beans; add bay leaf. Bring mixture to a boil. Reduce heat; simmer, uncovered, 1 hour and 15 minutes or until tender. Drain beans; discard bay leaf. Place beans in a large bowl; sprinkle with 1/4 teaspoon salt and pepper. Let stand 5 minutes. Drizzle with 1 teaspoon oil; toss gently to coat.
  2. Heat 4 teaspoons oil in a small nonstick skillet over medium heat. Add garlic; sauté 45 seconds or just until garlic begins to brown. Remove from heat; stir in juice. Place arugula in a large bowl; sprinkle with 1/2 teaspoon salt. Add warm bean mixture, garlic mixture, and onion; toss gently to combine.
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