We loved the lemony punch this white bean arugula salad packs!
Creamy and tender white beans, a crunchy bite from red onion, red bell pepper, and briny capers are tossed onto a bed of peppery arugula. This salad gets its lemony flavor from a bright fresh lemon vinaigrette made of lemon juice and lemon zest mixed with rich olive oil offset with the sweetness of pure maple syrup.
This salad made us fall in love with arugula all over again. We use to eat arugula from time to time and then something happened and we got turned off from its peppery bite. I’m glad that we have added this salad green back to our list of likes because it is good to break up the repetition of romaine lettuce, which is my favorite to use for salads.
This healthy white bean arugula salad is quick and easy to make. It is full of delicious lemony flavor that you can feel good about eating. This vegetarian salad is also vegan and is perfect for Meatless Monday or as a side to any main entree.
The best part about this salad besides its great flavor is that it uses simple pantry ingredients that come together in only 10 minutes. At only 250 calories per serving, this salad is a stress-free, easy to make good for you salad.
Let’s make this salad!
How to make White Bean Arugula Salad
Prepare The Dressing:
Add the lemon juice, lemon zest, maple syrup and olive oil to a clean jar with a lid. Place the lid on and shake vigorously to combine. Remove the lid and season with salt and fresh cracked black pepper, to taste.
Alternatively, if you don’t have a jar with a lid, add all the ingredients to a bowl, except the oil. Then slowly whisk in the oil until combined.
Prepare The White Bean Arugula Salad:
In a small bowl, toss the beans, red onion, red bell peppers, and capers together.
Next, divide the arugula among four serving bowls or plates. Top each bowl of arugula with the beans, onion, bell pepper and capers.
To Serve:
Give the dressing a final shake inside the jar (or whisk), then drizzle the dressing over each salad, to taste. Toss to coat and enjoy!
Although you don’t see them pictured here, homemade croutons would make a great addition to this salad.
This salad is bright, refreshing and satisfying. I think we can all use something that makes us feel good.
Try it today!
White Bean Arugula Salad
Ingredients
The Dressing:
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
The Salad:
- 5 ounces arugula
- 15 ounces canned cannellini rinsed and drained (see notes)
- ½ small red onion thinly sliced
- ½ red bell pepper diced
- 3 tablespoons capers rinsed and drained
Instructions
Prepare The Dressing:
- Add the lemon juice, lemon zest, maple syrup, and olive oil to a clean jar with a lid. Place the lid on and shake vigorously to combine. Remove the lid and season with salt and fresh cracked black pepper, to taste.
- Alternatively, if you don’t have a jar with a lid, add all the ingredients to a bowl, except the oil. Then slowly whisk in the oil until combined.
Prepare The Salad:
- In a small bowl, toss the beans, red onion, red bell peppers, and capers together.Next, divide the arugula among four serving bowls or plates. Top each bowl of arugula with the beans, onion, bell pepper and capers.
To Serve:
- Give the dressing a final shake inside the jar (or whisk), then drizzle the dressing over each salad, to taste. Toss to coat and enjoy!
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