Salad Recipe ⤏ 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.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 3 tablespoons white wine
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 3 cups arugula
• ¼ cup shaved Parmesan cheese

Cooking Directions

1. 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.
2. Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Nutrition Facts

• calories466.1
• carbohydrateContent71.2 g
• cholesterolContent4.4 mg
• fatContent9.5 g
• fiberContent1.3 g
• proteinContent23.1 g
• saturatedFatContent1.8 g
• sodiumContent245.3 mg
• sugarContent3 g