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This light and flavorful lunch stars the humble white bean, an ingredient that is celebrated all throughout Tuscany. It's a perfect salad to quickly throw together on a warm day. Lemony White Bean Salad For The Salad:5 packed cups (5 ounces arugula)1 15-ounce can cannellini or great Northern beans, rinsed and drained1/2... giadzy.com

Lemony White Bean Salad

20180627_184157_10358_1047894.jpeg20180627_184158_10358_1047895.jpeg
  • 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
Serves 4 to 6

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.

Lemony White Bean Salad

Photo of lizzynewm

Recipe by Giada De Laurentiis

This light and flavorful lunch stars the humble white bean, an ingredient that is celebrated all throughout Tuscany. It’s a perfect salad to quickly throw together on a warm day.

Lemony White Bean Salad

Serves:
6
Cooking Level:
Prep Time
5 minutes
Cook Time
Inactive Time
Total Time
5 minutes

INGREDIENTS:

For The Salad:

  • 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

For The Dressing:

  • 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

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Lemony White Bean Salad

Photo Credit: Elizabeth Newman

20180627_184157_10358_1047894.jpeg20180627_184158_10358_1047895.jpeg
20180627_184157_10358_1047894.jpeg
20180627_184158_10358_1047895.jpeg

This light and flavorful lunch stars the humble white bean, an ingredient that is celebrated all throughout Tuscany. It’s a perfect salad to quickly throw together on a warm day.

Lemony White Bean Salad

Serves:
6
Cooking Level:
Prep Time
5 minutes
Cook Time
Inactive Time
Total Time
5 minutes

INGREDIENTS:

For The Salad:

  • 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

For The Dressing:

  • 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

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Vegetarian

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