Reviews Add Rating & Review
Back to Arugula and Cannellini Salad with Olive Vinaigrette All Reviews for Arugula and Cannellini Salad with Olive Vinaigrette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Arugula and Cannellini Salad with Olive Vinaigrette Credit: Charles Watson Recipe Summary Servings: 4
Ingredients For the Vinaigrette 1/2 cup pitted oil-cured olives, such as Nicoise (about 36) 1/4 cup water 1 garlic clove 1/2 cup packed fresh basil leaves 2 teaspoons sherry vinegar 1/2 teaspoon ground cumin For the Salad One 15 1/2-ounce can white beans, rinsed and drained 1 1/2 cups pear, grape, or cherry tomatoes, halved 1/2 red onion, thinly sliced 1 bunch arugula (about 6 ounces), trimmed and washed
Cook’s Notes This colorful salad can also be served family-style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help themselves.
Gallery Arugula and Cannellini Salad with Olive Vinaigrette Credit: Charles Watson
Recipe Summary Servings: 4
Gallery
Arugula and Cannellini Salad with Olive Vinaigrette Credit: Charles Watson
Arugula and Cannellini Salad with Olive Vinaigrette
Credit: Charles Watson
Arugula and Cannellini Salad with Olive Vinaigrette
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
1/2 cup pitted oil-cured olives, such as Nicoise (about 36) 1/4 cup water 1 garlic clove 1/2 cup packed fresh basil leaves 2 teaspoons sherry vinegar 1/2 teaspoon ground cumin
One 15 1/2-ounce can white beans, rinsed and drained 1 1/2 cups pear, grape, or cherry tomatoes, halved 1/2 red onion, thinly sliced 1 bunch arugula (about 6 ounces), trimmed and washed
Directions
Make vinaigrette: Combine olives and the water in the bowl of a food processor fitted with the metal blade. Process until olives are finely chopped. Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
In a medium bowl, combine beans, tomatoes, and red onion, and gently toss. Pour vinaigrette over bean mixture, and toss well to coat. To serve, divide arugula leaves among four plates, and mound bean mixture on top.
Cook’s Notes This colorful salad can also be served family-style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help themselves.
Cook’s Notes
This colorful salad can also be served family-style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help themselves.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Arugula and Cannellini Salad with Olive Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Arugula and Cannellini Salad with Olive Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
