This simple, tasty fall salad recipe can be whipped up in 20 minutes or less. It can be served by itself for a light lunch, or topped with grilled fish, roasted chicken, or grilled tofu for a more substantial meal.
White Bean and Arugula Salad: This quick and easy salad recipe is packed with protein and nutrients. Tossed in a zippy mustard dressing, it comes together in no time with the aid of canned beans. If you’re meal planning for the week ahead, the bean mixture can be made in advance and kept refrigerated for a few days.
Here’s how to make this quick and easy fall salad.
White Bean and Arugula Salad
Yield: 2-4 servings
Total cooking time: 15 minutes
- 1 lemon, zested
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon brown mustard
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 15-ounce can white cannellini beans, drained and rinsed
- 1 shallot, thinly sliced
- ½ cup pitted green olives, torn in half
- 2 cups garlic croutons, homemade or store-bought
- 2 cups packed arugula leaves
- Shaved Parmesan
In a medium bowl, whisk together lemon juice and zest, olive oil, brown mustard, sugar, and salt. Add beans, shallot, and olives, tossing to combine. Arrange arugula leaves on individual plates or a serving platter. Sprinkle with croutons. Spoon bean mixture over arugula; top with shaved Parmesan. Serve immediately.
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