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Lemony White Bean Salad
Prep Time
5 minutes
Ingredients
- 5 packed cups (5 ounces arugula)
- 1 15-ounce can cannellini or great Northern beans, rinsed and drained
- 1/2 small red onion (thinly sliced)
- 3 tablespoons capers (rinsed and drained)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon maple syrup
- 1 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For The Salad:
For The Dressing:
Instructions
- Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
- Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss well to coat. Serve.
2 comments
I made this lemony white bean salad as a side to an Italian meat and sausage pie I served to our dinner club for 12 guests. It was the perfect compliment, and so easy to prepare. It is very light but flavorful. The maple syrup in the dressing adds the perfect sweetness. We also love capers, so I used the large capers.
My spouse and I had it again for light dinner another evening as our entre with some homemade sourdough bread. This is a keeper salad recipe that is different from the traditional salads we all eat! Giada hit a home run with this one!
This recipe is in the “Weeknights with Giada” cookbook, which we have had for several years. I had not made this recipe until tonight and it was delicious! We look for meals that are quick for weeknights, but also meat-free during Lent. This salad was so good, perfect Lenten Friday leftovers. I will add that I was skeptical about the maple syrup in the dressing, but Giada is not steering us wrong! Amazing! (P.S.- we don’t like capers, so I used Kalamata olives- great sub.)