ARUGULA SALAD WITH CANNELLINI BEANS
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.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 23m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Nutrition Facts : Calories 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, Sodium 245.3 mg, Sugar 3 g
LEMONY WHITE BEAN AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
CANNELLINI BEAN, RED ONION, AND ARUGULA SALAD
As one of my friends likes to say, this salad is "cute as hell." I won't lie, it is. But more importantly, I love cannellini beans, and there's no easier way to enjoy them than in this good-looking, great-tasting salad. Even though the beans are from a can they should still be firm and whole, not all mushy and falling apart. If you open a can and the beans look like that, then you need to be using another brand of beans. The thinly sliced red onion adds a nice bite as does the spicy arugula. Make sure that the arugula you get looks really perky and green.
Provided by Dave Lieberman
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste. ;
WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
OCTOPUS, CANNELLINI AND ARUGULA SALAD
Steps:
- Cut tentacles from octopus and discard head. In a large kettle combine octopus, carrots, onion, parsley, peppercorns, cloves, bay leaf, and halved celery rib with water to cover. Bring water to a boil and simmer, covered, 40 minutes, or until octopus is tender. Remove kettle from heat and cool mixture 30 minutes.
- While octopus is cooking and cooling, in a saucepan simmer beans in 4 cups water, covered, 45 minutes, or until tender, and remove pan from heat. Cool beans in cooking liquid and drain.
- Transfer octopus with tongs to a colander and rinse gently under cold water to remove as much of purple outer coating as possible without removing suction cups. Drain octopus and cut into 1 1/2-inch-long pieces. In a bowl, combine octopus and beans. Salad may be prepared up to this point 1 day ahead and chilled, covered.
- Chop enough arugula (preferably larger leaves) to measure about 1/2 cup.
- In a large bowl toss together octopus and beans, chopped and whole arugula, celery slices, lemon juice, oil, red pepper flakes, and salt and freshly ground black pepper to taste.
ARUGULA SALAD WITH CANNELLINI BEANS
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.
Provided by Kim's Cooking Now
Categories Arugula Salad
Time 23m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Nutrition Facts : Calories 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, Sodium 245.3 mg, Sugar 3 g
ARUGULA SALAD WITH CANNELLINI BEANS
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.
Provided by Kim's Cooking Now
Categories Arugula Salad
Time 23m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Nutrition Facts : Calories 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, Sodium 245.3 mg, Sugar 3 g
WHITE BEAN ARUGULA SALAD
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. -Malia Estes, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly., In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.
Nutrition Facts : Calories 340 calories, Fat 16g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 915mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 15g protein.
ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
- Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
- Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
- Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams
BRAISED CANNELLINI BEANS WITH ONIONS AND ARUGULA
Canned beans are one of the few canned foods I really like, and I often use them instead of dried beans in soups, stews, and even salads to save on soaking and cooking time. In this easy recipe, I braise cannellini beans with onions, garlic, and a hint of tomato, and throw in arugula for an earthy flavor and silky texture.
Provided by Dancer
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a 1-quart pot over a medium-high flame.
- Add the garlic and cook 30 seconds, stirring constantly; the garlic should become aromatic and just lightly golden (do not burn it or it will taste acrid).
- Stir in the chili pepper and cook 15 more seconds.
- Add the onion and cook, still stirring, about 2 minutes, or until the onion becomes translucent and soft.
- Stir in the pepper and parsley and cook 1 more minute.
- Fold in the rinsed and drained beans, and then stir in the tomato paste.
- Add enough cool water (or chicken broth if you happen to have it on hand) to cover the beans by 1/4 inch (about 1 and 1/2 cups, depending on the width of your pot).
- Season with the salt and bring to a gentle boil, uncovered.
- Cover and lower the heat to medium-low; cook for 5 minutes.
- Uncover, stir in the arugula, and cover again.
- Cook for another 15 minutes.
- Adjust the seasoning if needed and serve hot.
Nutrition Facts : Calories 226.6, Fat 14.2, SaturatedFat 2, Sodium 930.1, Carbohydrate 19.6, Fiber 6.4, Sugar 3.7, Protein 6.2
ARUGULA AND CANNELLINI SALAD WITH OLIVE VINAIGRETTE
Along with garlic and anchovies, Nicoise olives are integral to Provencal cuisine. They have an appealing nuttiness and are especially delicious in a vinaigrette tossed with white beans and pear tomatoes and then served over peppery arugula.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Make vinaigrette: Combine olives and the water in the bowl of a food processor fitted with the metal blade. Process until olives are finely chopped. Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
- In a medium bowl, combine beans, tomatoes, and red onion, and gently toss. Pour vinaigrette over bean mixture, and toss well to coat. To serve, divide arugula leaves among four plates, and mound bean mixture on top.
Nutrition Facts : Calories 210 g, Fat 13 g, Fiber 5 g, Protein 5 g, Sodium 442 g
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