Warm Bean & Arugula Salad

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.

From EatingWell: February/March 2006, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 6 servings
Active Time: 35
Total Time: 35


  1. 1 ounce prosciutto, thinly sliced, cut into strips
  2. 1/4 cup extra-virgin olive oil
  3. 1 medium red onion, finely chopped
  4. 4 cloves garlic, minced
  5. 2 15-ounce cans white beans, rinsed
  6. 1/3 cup reduced-sodium chicken broth
  7. 1/4 cup lemon juice
  8. 1/4 cup chopped fresh parsley
  9. Freshly ground pepper, to taste
  10. 8 cups arugula


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

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

1 Carbohydrate Serving

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