Best Arugula Salad With Cannellini Beans Recipes
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.
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.
CANNELLINI BEAN, RED ONION, AND ARUGULA SALAD
As one of my friends likes to say, this salad is "cute as hell." I won't lie, it is. But more importantly, I love cannellini beans, and there's no easier way to enjoy them than in this good-looking, great-tasting salad. Even though the beans are from a can they should still be firm and whole, not all mushy and falling apart. If you open a can and the beans look like that, then you need to be using another brand of beans. The thinly sliced red onion adds a nice bite as does the spicy arugula. Make sure that the arugula you get looks really perky and green.
Provided by Dave Lieberman
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste. ;
ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
- Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
- Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
- Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams
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Arugula salad with cannellini beans is a vibrant, nutritious and filling salad that appeals to a wide variety of palates. It is a popular salad recipe that has been embraced by many, thanks to its ease of preparation and the incredible health benefits it offers. The salad recipe is packed with essential nutrients, making it a perfect meal for individuals who want to improve their health and wellbeing.
The Main Ingredients in Arugula Salad with Cannellini Beans Recipes
The classic recipe for arugula salad with cannellini beans consists of fresh, peppery arugula, tender cannellini beans, and a simple dressing made from lemon juice, olive oil, salt, and pepper. These ingredients work together to create a delicious and simple salad that can be served as a side dish or a main course.
Arugula
Arugula is a leafy green vegetable that has a peppery taste and a slightly bitter flavor. It is a rich source of vitamins A, C, and K, as well as folate and calcium. It is a low-calorie vegetable, making it an excellent addition to your diet if you want to lose weight, maintain a healthy weight, or simply improve your overall health. Arugula also contains natural antioxidants and anti-inflammatory compounds, making it an excellent food for reducing inflammation in the body.
Cannellini Beans
Cannellini beans are a type of legume that is native to Italy. They are a rich source of protein, fiber, and various vitamins and minerals such as iron, potassium, and folate. In addition to these nutrients, cannellini beans are also rich in antioxidants that help to fight free radicals, which can cause cellular damage in the body. They are an excellent food for maintaining a healthy heart, promoting digestive health, and preventing chronic disease.
Lemon Juice
Lemon juice is a common ingredient in many salad dressings, and for good reason. It adds a bright, citrusy flavor to the dressing and provides a source of vitamin C, which is essential for maintaining healthy skin, boosting the immune system, and promoting healthy digestion.
Olive oil
Olive oil is a staple ingredient in many Mediterranean dishes, and for good reason. It is a rich source of monounsaturated fatty acids, which help to lower cholesterol levels, reducing the risk of heart disease. It also contains antioxidants that help to reduce inflammation in the body, making it an excellent food for promoting good health.
Salt and pepper
Salt and pepper are common seasoning ingredients in many salad dressings. They add flavor to the dressing and help to balance the other ingredients.
The Health Benefits of Arugula Salad with Cannellini Beans Recipes
Arugula salad with cannellini beans is a nutritious dish that offers a wide range of health benefits:
Improves Digestive Health
Arugula and cannellini beans are both rich in fiber, which is essential for maintaining a healthy digestive system. Fiber helps to keep your digestive tract functioning properly by promoting regular bowel movements and preventing constipation. Additionally, fiber helps to feed the good bacteria in your gut, promoting a healthy microbiome.
Rich in Antioxidants
Both arugula and cannellini beans are rich in antioxidants, which help to fight free radicals and reduce inflammation in the body. Free radicals are unstable molecules that can cause cellular damage, leading to chronic diseases such as cancer, diabetes, and heart disease. Eating foods that are rich in antioxidants can help to prevent these diseases and promote good health.
Promotes Heart Health
Cannellini beans are an excellent source of protein, which is essential for promoting a healthy heart. Protein helps to build and repair tissues, including those in the heart. Additionally, cannellini beans are rich in potassium, which helps to regulate blood pressure and prevent cardiovascular disease.
Supports Weight Loss
Arugula is a low-calorie vegetable, making it an excellent addition to your diet if you want to lose weight or maintain a healthy weight. Additionally, both arugula and cannellini beans are rich in fiber, which helps to keep you feeling full for longer, reducing the risk of overeating.
High in Nutrients
Arugula and cannellini beans are both rich in vitamins and minerals that are essential for good health. Arugula is a rich source of vitamins A, C, and K, as well as calcium and folate. Cannellini beans are a rich source of protein, fiber, iron, potassium, and folate.
Conclusion
Arugula salad with cannellini beans is an excellent dish that offers a wide range of health benefits. It is a simple dish that is easy to prepare, making it a perfect meal for busy individuals who want to stay healthy. Whether you are looking to lose weight, maintain a healthy weight, or simply improve your overall health, arugula salad with cannellini beans is an excellent recipe that should be included in your diet.