Summer White Bean and Arugula Salad

"I'll explain how to choose and use a pressure cooker to make healthier dishes in a shorter amount of time," says Melissa Clark. "This tool preserves the flavor and texture of the beans and other vegetables while making your life easier in the kitchen."
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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: 6 servings
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Ingredients

1 1/2 cups dried cannellini beans

1/4 cup extra-virgin olive oil, divided, plus more to taste

Sea salt

1 tablespoon sherry vinegar, plus more to taste

2 tablespoons minced shallots

8 cups wild arugula, baby kale, or baby mustard greens

2 cups cherry tomatoes, halved

4 ounces young pecorino or Manchego, coarsely grated

Freshly ground black pepper, optional

Directions

  1. In the bottom of a pressure cooker, combine beans, 4 cups water, 1 tablespoon oil and 1 teaspoon salt. Cover tightly and bring to high pressure over medium-high heat, about 10 minutes.
  2. While the beans are cooking, combine the ingredients for the vinaigrette. In a small bowl, combine the vinegar, shallots and a pinch of salt. Check the pressure cooker, adjusting the heat as needed to maintain pressure, for 30 minutes. Drizzle the remaining olive oil into the vinaigrette. Set aside.
  3. Once the beans have cooked at pressure for 30 minutes, remove from the heat and run the pot under cool, running water to release the pressure. Check the quick release valve to make sure all of the pressure has been released.Carefully open and test the beans. If they are not done, continue to simmer uncovered until they are (usually just another 5 to 10 minutes). If the pan dries out, add more water. Drain the beans and let cool.
  4. To assemble the salad, add half of the vinaigrette to the cooled beans. Toss gently to coat.In a large bowl, toss together the arugula, remaining vinaigrette and halved tomatoes. Add the grated Pecorino or Manchego cheese. Add the dressed beans. Toss to combine. Finish with optional freshly ground black pepper. Serve immediately.