White Bean and Arugula Salad

Ingredients
  • 2 (15 oz.) cans cannellini beans, drained and rinsed
  • 2 tbsp. olive oil
  • 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
  • 4 oz. sun-dried tomatoes in oil, drained and small-diced
  • 4 tsp. minced garlic (4 cloves)
  • 2 tsp. minced fresh rosemary leaves
  • 1/4 tsp. crushed red pepper flakes
  • 4 oz. thinly sliced prosciutto or pancetta, small-diced
  • Kosher salt and freshly ground black pepper
  • 2 ounces baby arugula
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 sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. 

Add the beans and water and cook for 2-3 minutes, until heated through.

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.

by The Savvy Kitchen
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