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Lemony White Bean-and-Arugula Salad

Photo: Jennifer Causey
Active time 8 mins
Total time 8 mins
Yield

Serves 4 (serving size: about 3/4 cup)

Known for having a peppery taste, arugula is commonly used to intensify flavor in salads of all sorts. Often used in conjunction with vinaigrettes, the flavor of this leafy green is enhanced and mixes well with a variety of vegetables, fruits, and meats. Here, it gets a punch of protein and fiber from hearty cannellini beans, a bite from red onion, and hit of lemony flavor from our homemade vinaigrette. Dijon mustard is a great addition to homemade salad dressings, because it helps bind the vinaigrette to the greens and give them a nice even coating. Serve this simple salad in just 8 minutes, and enjoy it for less than 155 calories per serving.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon rind plus 2 Tbsp. fresh juice (from 1 lemon)
  • 1 teaspoon Dijon mustard
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (15-oz.) can unsalted cannellini beans, rinsed and drained
  • 1/4 cup thinly sliced red onion
  • 3 cups firmly packed baby arugula

Nutrition Information

  • calories 152
  • fat 7.7 g
  • satfat 1 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 5 g
  • carbohydrate 16 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 247 mg
  • calcium 59 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine oil, rind, juice, mustard, salt, and pepper in a large bowl, stirring with a whisk. Add beans and onion; toss well to coat. Add arugula; toss gently to combine.