Arugula Salad with Cannellini Beans recipe

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Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
¼ cup shaved Parmesan cheese

Nutrition Info

466.1 calories
carbohydrate: 71.2 g
cholesterol: 4.4 mg
fat: 9.5 g
fiber: 1.3 g
protein: 23.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 245.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a large skillet over medium heat, cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme, increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.

  2. Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Recipe Yield

4 servings

Recipe Note

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.

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