Artificial Food Coloring Free Vegan White Bean and Arugula Salad
Total time15 min
Prep time15 min
Cook time0 min
4.7(28)
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 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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