White Bean and Arugula Salad

Name: White Bean and Arugula Salad
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 57 grams baby arugula; 340 grams dried cannellini beans; 2 teaspoons minced fresh rosemary leaves; 4 cloves teaspoons minced garlic; 6 servings Kosher salt and freshly ground black pepper; 61 milliliters freshly squeezed lemon juice (2 lemons); 1 teaspoon grated lemon zest; 2 Tbsps good olive oil; 57 grams thinly sliced prosciutto, small-diced; 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds; 0 teaspoons crushed red pepper flakes; 57 grams sun-dried tomatoes in oil, drained and small-diced

If you have roughly 1 hour and 35 minutes to spend in the kitchen, White Bean and Arugula Salad might be an outstanding gluten free and dairy free recipe to try. For $1.29 per serving, you get a main course that serves 6. One serving contains 305 calories, 16g of protein, and 10g of fat. A mixture of kosher salt and pepper, pepper flakes, prosciutto, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, take a look at these similar recipes: Snap Pean and Green Bean Salad with Arugula Pesto, Arugulan and Pear Salad With Toasted Walnuts, and Arugula Salad With Pomegranate, Avocado and Goat Cheese.

Instructions

The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.

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Beans

Water

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Bowl

Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.

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Olive Oil

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Pot

Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted.

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Red Onion

Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender.

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Beans

Water

Drain the beans and onions and transfer to a mixing bowl.

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Onion

Beans

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Mixing Bowl

Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat.

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Olive Oil

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Frying Pan

Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant.

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Sun Dried Tomatoes

Red Pepper Flakes

Prosciutto

Rosemary

Garlic

Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper.

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Black Pepper