Arugula and White Bean Salad
Serves: 6
Prep Time: 20 minutes
This nutritious combination will satisfy without weighing you
down. Rosemary, a Mediterranean native whose Latin name means “dew of the sea,” is
perfect to unite the flavors of this robust salad.
Calorie: 353, Proteins: 16 g, Total Fat: 14 g, Fiber: 10.70 g, Sugar 2 g.
Preparation
Drain and cook beans in simmering water until tender, about 40 minutes.
(Beans have better flavor if you add 1/2 tsp (3g) each of salt and garlic powder or a spoonful
of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked,
organic canned beans.
In a blender or food processor, add the garlic, rosemary, vinegars,
salt, and pepper. Blend while slowly adding the olive oil.
Add the beans, arugula, tomatoes and olives to a large salad bowl. Pour
desired amount of the dressing over and mix and combine. Serve at room temperature.