White Bean Salad with Sun-dried Tomatoes and Arugula
White Bean Salad is a protein packed yet light summer salad with both fresh and sun-dried tomatoes, spicy arugula and vinaigrette.
- 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
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.