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White Beans and Arugula Salad
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Arugula, White Bean Salad with Capers & Onions

Beans and arugula pair naturally, both in cooked dishes and in salads like this. The capers perk the whole dish up. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
Course dinner, Lunch, salad
Cuisine Greek, Greek cuisine, Mediterranean diet, vegan
Keyword bean salad, Diane Kochilas, Greek olive oil, legumes, Santorini capers, white beans
PREP TIME 15 minutes


  • 3 cups cooked white beans such as canelini (canned are fine)*
  • 3 cups fresh baby arugula
  • 1 large onion halved and sliced
  • 2 tablespoons capers drained



  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.