Here I am writing about salad again. I don't know what's come over me. I'm sure it's a passing phase. This salad has such great flavor with the tender white beans, spicy arugula and the bite from the red onion. It almost makes me forget it's a salad.
White Bean and Arugula Salad
(basic recipe from Dave Lieberman)
1 can cannellini or other white beans, drained and rinsed
1 small red onion, thinly sliced
1/2 bag of prewashed arugula (about 2 large handfuls)
4-5 fresh basil leaves, chopped
1-2 Tbsp balsamic vinegar
1-2 Tbsp olive oil
salt and pepper
Yeah, this seems really simple. Too simple to be really good, right? You might think so, but trust me; it's great. You can vary the amount of arugula for more of a bean salad or increase the arugula for a green salad. Combine the beans, onion, basil and arugula in a large bowl. Sprinkle with salt and pepper. You can combine the oil and vinegar together in a separate bowl, but I just pour each over the salad. Mix well. It helps to dress this salad at least an hour before to let things develop. I think it tastes great the next day, too! If you dress it lightly, the salad stays crisp.