Lemony White Bean Salad
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.
Photo Credit: Elizabeth Newman
Prep Time
Total Time
Cooking Level
Serving size:
Serves 4 to 6
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.
Article by Giada De Laurentiis
