Embark on a culinary journey with our exquisite White Bean Arugula Salad, a symphony of flavors and textures that will tantalize your taste buds. This delightful salad features a harmonious blend of creamy white beans, peppery arugula, tangy sun-dried tomatoes, savory Parmesan cheese, and a zesty lemon-tahini dressing. With its vibrant colors and refreshing taste, this salad is a feast for both the eyes and the palate.
Our article presents a collection of White Bean Arugula Salad recipes, each offering unique variations to suit your preferences. From a classic version that highlights the natural flavors of the ingredients to a hearty rendition with grilled chicken or tofu, and a vegan alternative that showcases the versatility of plant-based cuisine, these recipes cater to diverse dietary needs and culinary desires.
Whether you're seeking a light and refreshing lunch option, a healthy side dish for your dinner table, or a satisfying vegetarian main course, our White Bean Arugula Salad recipes have you covered. With easy-to-follow instructions and a selection of delightful flavor combinations, these recipes will guide you in creating a culinary masterpiece that will impress your family and friends.
WHITE BEAN AND ARUGULA SALAD
Steps:
- 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.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. 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. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. 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. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
LEMONY WHITE BEAN AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
- Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss well to coat. Serve.
WHITE BEAN ARUGULA SALAD
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. -Malia Estes, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 340 calories, Fat 16g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 915mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 15g protein.
ROASTED ROSEMARY SHRIMP W/ARUGULA AND WHITE BEAN SALAD ON GARLIC
Baked shrimp, marinated in fresh rosemary, lemon juice, and garlic, top a crisp salad of arugula drizzled with a homemade lemon-and-garlic vinaigrette. Serve with garlic ciabatta.
Provided by JackieOhNo
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°.
- To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
- To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
- To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
ROASTED ROSEMARY SHRIMP WITH ARUGULA & WHITE BEAN SALAD RECIPE - (4.5/5)
Provided by á-28943
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates. GARLIC CIABATTA: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
LEMONY WHITE BEAN AND ARUGULA SALAD
Steps:
- Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers. Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste. Pour the dressing over the salad and toss well to coat. Serve.
WHITE BEAN & ARUGULA SALAD
Steps:
- 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. Heat the 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Add the red onion and sauté over medium-low heat for 7-9 minutes, until wilted. 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. Drain the beans and onions and transfer to a mixing bowl. Meanwhile, heat the 1/2 cup of olive oil in a 10-12 inch sauté pan over medium-high heat. Add the sun dried-tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4-5 minutes, until fragrant. Pour the hot oil mixture over the warm brained beans, tossing well. Allow to cool for 10 minutes only. Whole still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasoning, and serve warm or at room temperature.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your salad.
- Don't overcook the beans. They should be tender but still have a slight bite to them.
- Use a light touch when dressing the salad. You don't want to overpower the delicate flavors of the beans and arugula.
- Serve the salad immediately. This is when it is at its best.
Conclusion:
This white bean and arugula salad is a delicious and healthy way to enjoy fresh summer produce. It is packed with protein, fiber, and vitamins, and it is also a good source of antioxidants. The salad is easy to make and can be served as a main course or side dish. This salad is a great way to use up leftover white beans. It is also a great way to get your daily dose of fruits and vegetables. The salad is also a good source of protein and fiber. This salad is a great choice for a healthy and delicious lunch or dinner.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love