Salads are on heavy rotation come summer time but they can get boring real fast. This Arugula Salad with White Beans is heavy on flavour but still light enough to carry you into bathing suit season. It’s perfect as a side, or with grilled chicken as a main. I like the beans slightly warmed up but they can be served room temperature if you want to make it ahead of time! Read on for the recipe!
Arugula Bean Salad with Lemon Dressing
This salad serves two as a main or 4-5 as a side
- 4 loosely packed cups arugula
- 1 cup navy beans
- 1 tbsp pesto
- 1 tsp olive oil
- Parmesan Cheese to top
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp lemon juice
- optional : zest of one lemon
Preheat oven to 325 degrees farenheit
Mix rinsed beans with pesto and 1 tbsp olive oil. Spread onto baking sheet.
Bake 10 minutes, keeping an eye on the beans. If they’re cooked too long they will split in half.
In the meantime, wash and dry arugula.
Mix last three ingredients in a small bowl. Combine with Arugula.
Top with oven roasted beans. Grate fresh parmesan cheese on top and serve.
I usually serve this with a side of chicken for dinner- it’s absolutely delicious and filling because of the beans. Want to add something else in? Try roasting some asparagus with the beans!