Warm White Bean Salad
Warm White Bean Salad
Ingredients
- 1 can (425g of white beans, drained)
- 1/4 cup 60ml red wine vinegar
- 4 cups 900g fresh rocket leaves
- 1/2 cup 115g firmly packed sun-dried tomatoes
- 1/2 cup 115ml extra-virgin olive oil
- 1 cup 225g diced red onion (about 1 medium onion)
- 1/2 teaspoon coarse sea salt or kosher salt
- 1 cup 225g thinly sliced, peeled carrots (about 2 medium carrots)
- 1 cup 225g thinly sliced celery stalks (or about 2 medium celery sticks)
- 2 garlic cloves
- 2 tablespoons fresh rosemary (minced)
- 1/2 teaspoon crushed red pepper flakes (chilli flakes)
- 2 tablespoons finely chopped (fresh, flat-leaf parsley for garnish)
Instructions
- In a large sauté pan over high heat, combine the oil, onion, and salt and sauté for 2 minutes.
- Add the carrots, celery, garlic, rosemary, and red pepper flakes and sauté for 1 more minute.
- Add 1/4 cup (60ml) of water and cover the pan. Cook over high heat until the vegetables are just crisp-tender (about 2 minutes). Uncover the pan and turn off the heat.
- Stir in the beans, tomatoes, and vinegar, and season with salt to taste.
- Toss the beans with the arugula and serve garnished with the chopped parsley.
Notes
Nutrition:
All figures are per serving (assumes 4 servings).
Calories: 384
Fat: 28 g
Carbs: 27 g
Fiber: 8 g
Protein: 8 g
Sodium: 503 mg
Recipe from Fresh Food Fast by Peter Berley of North Fork Kitchen.
Photo credit: Michelle Riley/The HSUS