Lemony White Bean Salad
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.
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Photo Credit: Elizabeth Newman
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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.)