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Warm White Bean Salad

Recipes | August 30, 2016 | By

Warm White Bean Salad


  • 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)


  • 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.


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