Arugula and White Bean Salad

Prep Time: 20 minutes

Cooking Time: 40 minutes

Yield: 6 servings

This nutritious combination will satisfy without weighing you down. Rosemary, a Mediterranean native whose Latin name means "dew of the sea," is perfect to unite the flavors of this robust salad.

Ingredients

2 cups (365g) dried white northern beans, soaked in water overnight (or 2 cans organic white beans)

2 cloves garlic

1 3-inch (8cm) stem of rosemary (leaves removed), or 3/4 tsp dried (1g)

1 Tbsp (15mL) red wine vinegar

3 Tbsp (45mL) sherry vinegar

1/2 tsp (3g) salt (sea salt if on a corn-free diet*)

1/2 tsp (2g) ground black pepper

1/3 cup (80mL) olive oil

1 bunch arugula, washed, stems removed, and chopped fine

3–4 Roma tomatoes, finely diced

1/4 cup (170g) chopped kalamata olives

Directions

Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp (3g) each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans.

In a blender or food processor, add the garlic, rosemary, vinegars, salt, and pepper. Blend while slowly adding the olive oil.

Add the beans, arugula, tomatoes and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.