White Bean and Arugula Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Directions
1 can white kidney beans (cannelli), drained1/4 cup olive oil2-3 cloves of garlic, minced1/2 cup thinly sliced red onion2 cups arugulajuice of 1 lemonsalt and pepper to taste
Drain beans from can. Mix beans, olive oil, garlic, red onion, lemon juice together. Mix in arugula leaves. Salt and pepper to taste. Serve immediately or refrigerate overnight. May be served by itself, spooned over toasted slices of bread, or as a crostini topping. Makes 2 cups. Serving size= 1/2 cup.
Number of Servings: 4
Recipe submitted by SparkPeople user JENMACDONALD.
Number of Servings: 4
Recipe submitted by SparkPeople user JENMACDONALD.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 666.1 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 6.5 g
- Protein: 6.6 g
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