Warm White Bean Arugula Salad
User Reviews
5
Warm White Bean Arugula Salad
Description
The Warm White Bean Arugula Salad centers on slow-cooked navy beans, softly tender but intact. These are enriched by a homemade pesto blending arugula, sliced almonds, Parmesan cheese, garlic, and lemon juice, creating a creamy and tangy coating. The salad finishes with fresh arugula leaves and finely chopped red onion, offering a peppery and sharp contrast to the creamy beans and pesto. The combination of the warm beans and cool, crisp greens delivers a satisfying texture contrast. Optional sliced almonds add a pleasant nutty crunch, and torn bread can be served alongside to make the dish more substantial.
Cooking the beans gently with a bay leaf imparts subtle flavor while keeping the beans’ shape and texture. The pesto’s olive oil binds the fresh ingredients into a smooth sauce that clings to the beans without crushing them. Tossing everything together while the beans are still warm ensures the flavors meld well. Adjust seasoning with salt and pepper to individual taste.
This salad can be served as a light main course or a side dish. Its warm beans and fresh greens make it suitable for spring or autumn meals. The optional bread adds bulk, making it more filling when desired. It fits well alongside roasted meats or as part of a vegetarian spread.
For convenience, canned beans can be used if rinsed and warmed before assembly. To reduce fat, some of the pesto’s olive oil can be replaced with the beans’ cooking liquid. Garnishing with additional sliced almonds just before serving preserves their crunch.
Ingredients
For the beans:
- 1 cup Navy beans or both white beans, soaked overnight, or cannelini beans
- 1 bay leaf
For the Arugula-Almond Pesto:
- 2 cups arugula rinsed and spin-dried
- 1/3 cup almonds sliced
- ¼ cup Parmesan Cheese cut into small chunks
- 2 tablespoons lemon juice freshly squeezed
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/3 cup olive oil extra virgin
For the Salad:
- 3 cups arugula rinsed and spin-dried
- 1 red onion chopped, small
- 2 tablespoons almonds as garnish (optional, sliced
- bread optional, a slice
Instructions
- To cook the beans, place them in a medium-size pot. Cover them with 2-inches of water. Add in the bay leaf and bring it to a simmer in medium-low heat. Cover and cook (stirring occasionally) until they are soft and tender, but not mushy, 1 ½ to 2 hours. When cooked, remove and discard the bay leaf and drain the beans. Place them in a large salad bowl.
- To make the arugula almond pesto: Place the arugula, almonds, Parmesan cheese, lemon juice, garlic, salt and pepper in the bowl of a food processor. Process until everything is finely chopped. While the machine is running, drizzle the olive oil over the tube slowly. Pour the pesto over the warm beans and give it a gentle mix making sure to not break the beans.
- To assemble the salad: Add in the arugula and red onion into the beans mixture and give it a mix. Taste for seasoning and add in, if necessary.
- If preferred, garnish it with sliced almonds and torn bread.
Notes
- If using canned white beans, rinse them well and warm gently before mixing into the salad.
- You can reduce the olive oil in the pesto by substituting some with the beans' cooking liquid for a lighter dressing.
- Garnish with sliced almonds just before serving to maintain their crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 349mg | 15% |
| Potassium | 144mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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