White bean and arugula salad

Servings: 3-4 servings

White bean and arugula salad. Beans are a great ingredient to keep on hand, and though the many different colors and varieties are all beans I like to keep them stored in similar kind so that I know what I am out of. The beans in my recipes are not interchangeable, for instance I would never use black beans with this dish.




In a colander rinse the can of beans.

Use your bread knife and to cut the bread into 1 inch pieces.

Toss the bread with a little olive oil and salt.

Place the breadcrumbs on a baking sheet and bake at 325 for 8-10 minutes or until crunchy.

Remove the skin and cut the brown end off of the garlic.

Then lightly smash it with the flat part of your chef knife.

Then chop the garlic to fine mince and set aside.

Wash the leek and remove the top (cut right before the leek turns dark green) and the growing end.

Then cut the leek into half and then into ¼  in sized pieces.

Cut the top and the bottom off of the onion.

Then peel the outer layer of the onion and dice it into a small dice.

Wash and dry the lemons and cut them in half.

Sauté the onions, leek and garlic in a sauté pan with 2 tablespoons of olive oil

Set aside to cool.

In a large bowl add the toasted bread cubes, parsley, olive oil and season with salt and pepper

Toss the white beans with the onion, leek, garlic, and artichoke hearts.

Add the lemon juice from 1 lemon, champagne vinegar and arugula to the white bean mixture.

Toss it all together.

Plate the white beans in the middle of the plate and top with shaved Parmesan.



Any bread can be used to make this dish, it would also be delicious to use a rustic whole grain loaf as well.


1 can cannelloni beans

1 yellow onion, small diced

½ leek, diced

1 can marinated artichokes

1 cup of arugula

2 lemons, juice

1 cup toasted rustic white bread cubes*

¼ cup of champagne Vinegar

Shaved Parmesan

3 tablespoons chopped parsley

2 tablespoons olive oil

Salt and pepper to taste