Warm Bean & Arugula Salad

4.1 (12)
Warm Bean & Arugula Salad

In this salad, saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.

Yield: 6 servings
Active Time: 35
Total Time: 35

Ingredients

  • 1 ounce prosciutto, thinly sliced, cut into strips
  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion, finely chopped
  • 4 cloves garlic, minced
  • 2 15-ounce cans white beans, rinsed
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh parsley
  • Freshly ground pepper, to taste
  • 8 cups arugula

Preparation

  1. Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
  2. Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.

Tips & Notes

  • Make Ahead Tip: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.

Nutrition

Nutrition Per Serving

calories 195
fat 11 g (2 g sat, 7 g mono)
cholesterol 4 mg
carbohydrates 23 g
protein 10 g
fiber 7 g
sodium 453 mg
potassium 520 mg

Nutrition Bonus Folate (33% daily value), Vitamin C (23% dv)

Carbohydrate Serving 1

Exchanges 1 starch, 1 vegetable, 1 lean meat, 2 fat

From EatingWell February/March 2006, EatingWell for a Healthy Heart Cookbook (2008)