White Beans and Arugula Salad

Arugula-White Bean Salad with Capers & Onions

Arugula, White Bean Salad with Capers & Onions
Serves 6
Beans and arugula pair naturally, both in cooked dishes and in salads like this. The capers perk the whole dish up.
  1. 3 cups cooked white beans, such as canelini (canned are fine)*
  2. 3 cups fresh baby arugula
  3. 1 large onion, halved and sliced
  4. 2 tablespoons capers, drained
  1. ¼ cup extra virgin Greek olive oil
  2. 2 tablespoons Greek red wine vinegar
  3. 2 teaspoons Greek or Dijon mustard
  4. Salt, pepper to taste
  1. • If using canned beans, rinse well and drain in a colander
  2. Trim the stems off the arugula and discard. Coarsely chop the arugula.
  3. Toss the beans, arugula, onion and caper together.
  4. In a small bowl with a wire whisk, stir the olive oil, vinegar, mustard, salt and pepper together until the mixture is emulsified. Pour into the salad, toss, and serve.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/

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