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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.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman Episode: Buffet Dinner

Photo: Cannellini Bean, Red Onion, and Arugula Salad

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 4 (15-ounce) cans cannellini beans
  • 1 medium red onion, thinly sliced (about 1 1/2 cups)
  • 1 bunch arugula, thick stems removed, washed and dried
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • Handful washed basil leaves, roughly chopped
  • 1 teaspoon salt
  • 20 grinds black pepper
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      Directions

      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.

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      5

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      Read all 2 reviews

      • on July 21, 2012

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        So incredibly easy to make and the flavors are perfect. I think this is a great dish to take in for potlucks. One time I reserved some of the salad without the arugula added and kept that in the fridge to enjoy the next day. That was also delicious, straight out of the fridge on a hot day - yum.

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      • on May 14, 2011

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        I really liked this one. It is super easy and quick to make. I have a few vegan friends and this is great to serve at a party to please everyone. It is light yet filling. This one is a keeper!

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