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.

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