Arugula Salad with Cannellini Beans

Name: Arugula Salad with Cannellini Beans
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters arugula; 425 grams cannellini beans, drained and rinsed; 411 grams diced tomatoes; 1 teaspoon dried sage; 1 teaspoon dried thyme; 2 Tbsps chopped fresh basil; 2 cloves garlic, minced; 2 Tbsps olive oil; 4 servings salt and pepper to taste; 3 Tbsps white wine

You can never have too many side dish recipes, so give Arugula Salad with Cannellini Beans a try. Watching your figure? This gluten free and vegan recipe has 232 calories, 10g of protein, and 8g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up arugula, cannellini beans, wine, and a few other things to make it today. From preparation to the plate, this recipe takes around 23 minutes. If you like this recipe, you might also like recipes such as Watermelon + Arugula-la Salad With White Cannellini Beans+ Lemo, Cavatappi with Arugulan and Cannellini Beans, and Cannellini Bean, Red Onion, and Arugula Salad.

Instructions

Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute.

Ingredients you will need

Olive Oil

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.

Ingredients you will need

Cannellini Beans