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White Bean Salad with Sun-dried Tomatoes and Arugula

Meryl Downing
White Bean Salad is a protein packed yet light summer salad with both fresh and sun-dried tomatoes, spicy arugula and vinaigrette.
Prep Time 5 mins
Total Time 5 mins
Course Salad
Cuisine American, Italian
Servings 4


  • 1 15oz can white beans, or chickpeas (or 2 cups cooked dry beans)
  • ½ c cherry tomatoes halved
  • ½ c sun-dried tomatoes
  • 1 clove garlic minced
  • ½ juice of a lemon
  • 2 T olive oil
  • ½ t kosher salt
  • 6 grinds fresh black pepper
  • 1 c fresh arugula
  • Parmesan cheese shaved with a vegetable peeler


  • In a large bowl, add all ingredients and lightly toss. Garnish with extra Parmesan cheese.


For this recipe you need 2 cups of beans. You can simply use 1 can of either white beans or chickpeas, or use dried beans soaked overnight and cooked.  I like to cook 2 bags of beans together, 1 pound chickpeas and 1 pound white beans.  Soak in a large pot of water overnight, in the morning drain and rinse and refill pot with water. Simmer on medium low for a few hours until soft. I then freeze this white bean mixture in pint jars, great for this recipe, but also great for making hummus, soups, or White Bean Bruschetta.
Keyword Bean Salad, White Bean Salad