Cannellini Bean, Red Onion, and Arugula Salad

As one of my friends likes to say, this salad is "cute as hell." I won't lie, it is. But more importantly, I love cannellini beans, and[ there's no easier way to enjoy them than in this good-looking, great-tasting salad. Even though the beans are from a can they should still be firm and whole, not all mushy and falling apart. If you open a can and the beans look like that, then you need to be using another brand of beans. The thinly sliced red onion adds a nice bite as does the spicy arugula. Make sure that the arugula you get looks really perky and green.]

Total Time:
15 min
Prep:
15 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 4 (15-ounce) cans cannellini beans
  • 1 medium red onion, thinly sliced (about 1 1/2 cups)
  • 1 bunch arugula, thick stems removed, washed and dried
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • Handful washed basil leaves, roughly chopped
  • 1 teaspoon salt
  • 20 grinds black pepper
Directions

Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula.

Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste.


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4.6 22
A big hit with vegetarian friends and everyone else! Delicious and looks great. item not reviewed by moderator and published
Delicious vegan meal! All the carnivores loved it, too! Tweaked, using some of Giada's ideas in her similar recipe. item not reviewed by moderator and published
Nice and refreshing summer salad. item not reviewed by moderator and published
What a delicious salad. I have to cook for lots of vegans and vegetarians and this was perfect for everyone and delicious! I have also made this with little bits of salami added in and finished witha brief shving of parmesan cheese.. cause I do eat meat and dairy. Great salad either way! item not reviewed by moderator and published
I am always looking for light, delicious and EASY side dish recipes. This one is going in my "favs" for easy summer dining. Thanks! item not reviewed by moderator and published
This turned out great and my father in law had THREE servings! Easy too. item not reviewed by moderator and published
Salad makes a great presentation and extremely tasty! Would definately make again. item not reviewed by moderator and published
I have prepared this salad twice, and each time it has been a hit. The combination of ingredients is striking. item not reviewed by moderator and published
Very simple recipe--not much more than beans and arugula basically--but a little disappointing. It was a little bland to be honest and I think I would prefer lemon juice to the vinegar--would have brightend it up I think; plus the balsmaic turned the beans a little dark. item not reviewed by moderator and published
I quite liked this recipe, but decreased the red onion amount a little bit. I find it very important to slice those onions as thin as possible. Northern White beans worked fine as a replacement as the host suggested. The peppery Arugula is a wonderful complement. item not reviewed by moderator and published

Not what you're looking for? Try:

Red Bean Beach Salad

Recipe courtesy of Ingrid Hoffmann