Cannellini Bean, Red Onion, and Arugula Salad

Name: Cannellini Bean, Red Onion, and Arugula Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 10
Cuisine: Global
Ingredients: 1 bunch arugula, thick stems removed, washed and dried; 59 milliliters balsamic vinegar; 1 Handful washed basil leaves, roughly chopped; 2 kilograms cannellini beans; 118 milliliters extra virgin olive oil; 20 grinds black pepper; 355 milliliters medium red onion, thinly sliced (about; 1 teaspoon salt

Cannellini Bean, Red Onion, and Arugula Salad is a gluten free and vegan main course. This recipe serves 10. One serving contains 304 calories, 13g of protein, and 11g of fat. If you have grinds pepper, onion, handful basil leaves, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Empty the cans of beans into a colander and rinse them briefly under cold water.

Ingredients you will need

Beans

Water

Equipment you will use

Colander

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.

Ingredients you will need

Salt And Pepper