ARUGULA AND WHITE BEAN SALAD

[Guest guest]

This nutritious combination will satisfy without weighing you down.

Rosemary, a Mediterranean native whose Latin name means " dew of the

sea, " is perfect to unite the flavors of this robust salad.

 

Ingredients

2 cups (365g) dried white northern beans, soaked in water overnight

(or 2 cans organic white beans)

 

2 cloves garlic

 

1 3-inch (8cm) stem of rosemary (leaves removed), or 3/4 tsp dried

(1g)

 

1 Tbsp (15mL) red wine vinegar

 

3 Tbsp (45mL) sherry vinegar

 

1/2 tsp (3g) salt (sea salt if on a corn-free diet)

 

1/2 tsp (2g) ground black pepper

 

1/3 cup (80mL) olive oil

 

1 bunch arugula, washed, stems removed, and chopped fine

 

3–4 Roma tomatoes, finely diced

 

1/4 cup (170g) chopped kalamata olives

 

 

 

Directions

Drain and cook beans in simmering water until tender, about 40

minutes. (Beans have better flavor if you add 1/2 tsp (3g) each of

salt and garlic powder or a spoonful of miso and a sprig of marjoram

the last 15 minutes of cooking.) You can also use precooked, organic

canned beans.

 

In a blender or food processor, add the garlic, rosemary, vinegars,

salt, and pepper. Blend while slowly adding the olive oil.

 

Add the beans, arugula, tomatoes and olives to a large salad bowl.

Pour desired amount of the dressing over and mix and combine. Serve

at room temperature.