Anti Inflammatory Vegan White Bean and Arugula Salad

Total time15 min

Prep time15 min

Cook time0 min

Anti Inflammatory Vegan White Bean and Arugula Salad

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Ingredients

4 servings

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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2 tbsp fresh lemon juice
1 tsp dijon mustard
1 small garlic clove, finely grated
¼ tsp salt
¼ tsp black pepper

For the salad

2 cans (15 oz each) white beans, drained and rinsed
5 oz baby arugula
1 cup cherry tomatoes, halved
¼ small red onion, very thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh basil leaves, torn
¼ cup toasted pine nuts (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and black pepper until smooth and emulsified.
2
Add the drained white beans to a large mixing bowl and pour about half the dressing over them. Toss gently to coat, then let the beans sit for 5 minutes so they absorb the dressing.

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