White Bean, Arugula & Tomato Salad

Name: White Bean, Arugula & Tomato Salad
Prep time: 15

5 out of 5 stars (based on 12 reviews)

15 min prep

4 servings

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8 ingredients

This White Bean, Arugula & Tomato Salad is a great way to get more beans into your summer menus. And you can add so many different fresh herbs to this salad — we’ve named a...

3 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon white wine vinegar, or to taste
1 tablespoon chopped chives
1 tablespoon chopped fresh herbs (dill, tarragon, chervil, mint, or basil)
1-pint cherry tomatoes washed and halved
1 (14 ounces) can cannellini beans, rinsed and drained
1 large bunch arugula, washed

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Nutrition Facts

Calories

239 cals

Fat

11 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

28 g

Sugar

4 g

Fiber

7 g

Protein

10 g

Sodium

637 mg

Directions

In a large bowl, whisk the olive oil, salt, and pepper together. Gradually beat in the vinegar until the dressing has emulsified. Taste for sharpness and seasoning. Stir in the chives and herbs.
With a wooden spoon, gently fold in the tomatoes and beans. Let sit for 10 to 15 minutes to let the flavors blend.
Just before serving, mix in the arugula and serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society