Arugula with Cannellini Beans

From Mark Bittman’s 100 great summer salads list in the New York Times

Arugula with Cannellini Beans
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Votes: 7
Rating: 3.86
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Rate this recipe!
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Arugula with Cannellini Beans
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 3.86
You:
Rate this recipe!
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings as a side or 4 as a main
Units:
Instructions
  1. Prepare your mise en place.
  2. Mix cannellini beans, chopped cherry tomatoes and arugula. Divide into servings.
  3. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes, set aside to cool.
  4. Stir lemon zest into olive oil/garlic mixture and drizzle over the beans. Enjoy!
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