Recipe adapted from The Food Network and Dave Lieberman
~from Savoring Time in the Kitchen
2 Servings
1 (15-ounce) can cannellini beans
1/3 cup red onion, thinly sliced
1 bunch arugula, thick stems removed, washed and dried
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
About 10 washed basil leaves, roughly chopped
1/2 teaspoon salt
Freshly Ground Black pepper to taste
Strain and rinse the beans under cold water. Drain thoroughly and place into a serving bowl. Toss the beans with the red onion and arugula.
Shake the olive oil, vinegar, chopped basil, salt and pepper in a jar with a lid until the salt has dissolved. Pour the dressing over the salad and toss .
This salad tastes best if made an hour before you plan on serving it tossing several times. Just before serving, season with additional salt and pepper, if desired.