White Bean Arugula Salad Recipe

White Bean Arugula Salad Recipe
White Bean Arugula Salad Recipe photo by Taste of Home
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White Bean Arugula Salad Recipe

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My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 slices pancetta, chopped
  • 2 tablespoons olive oil
  • 1/4 cup chopped sweet onion
  • 2/3 cup cherry tomatoes, halved
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 3 tablespoons red wine vinegar
  • 4 fresh basil leaves, thinly sliced
  • 2 cups torn fresh arugula or baby spinach
  • 1/4 cup shaved Parmesan cheese

Directions

In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly.
In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat. Yield: 4 servings.
Originally published as White Bean Arugula Salad in Simple & Delicious June/July 2015

Nutritional Facts

1 cup: 340 calories, 16g fat (4g saturated fat), 23mg cholesterol, 915mg sodium, 33g carbohydrate (1g sugars, 9g fiber), 15g protein.

  • 4 slices pancetta, chopped
  • 2 tablespoons olive oil
  • 1/4 cup chopped sweet onion
  • 2/3 cup cherry tomatoes, halved
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 3 tablespoons red wine vinegar
  • 4 fresh basil leaves, thinly sliced
  • 2 cups torn fresh arugula or baby spinach
  • 1/4 cup shaved Parmesan cheese
  1. In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly.
  3. In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat. Yield: 4 servings.
Originally published as White Bean Arugula Salad in Simple & Delicious June/July 2015

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