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Tuscan Bean and Wilted Arugula Salad

3/4 cup dried white kidney beans
1 bay leaf
3/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
5 teaspoons extra virgin olive oil, divided
4 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice
6 cups trimmed baby arugula
3/4 cup thinly sliced red onion
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans;
cover and let stand 8 hours or overnight. Drain beans. Place beans in a large saucepan.
Cover with water to 3 inches above beans; add bay leaf. Bring mixture to a boil. Reduce
heat; simmer, uncovered, 1 hour and 15 minutes or until tender. Drain beans; discard bay
leaf. Place beans in a large bowl; sprinkle with 1/4 teaspoon salt and pepper. Let stand 5
minutes. Drizzle with 1 teaspoon oil; toss gently to coat.
Heat 4 teaspoons of oil in a small nonstick skillet over medium heat. Add garlic; sauté 45
seconds or just until garlic begins to gently brown. Remove from heat; stir in juice. Place
arugula in a large bowl; sprinkle with 1/2 teaspoon salt. Add warm bean mixture, garlic
mixture, and onion; toss gently to combine.
Adapted from Cooking Light


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