• ​

  • 
  • 
  • 
  • 
  • 

April 4, 2012

Warm White Bean Salad

Sun-dried tomatoes and arugula provide zing

Peter Berley of North Fork Kitchen

Serves 4

1/2 cup extra-virgin olive oil
1 cup diced red onion (about 1 medium onion)
1/2 teaspoon coarse sea salt or kosher salt
1 cup thinly sliced, peeled carrots (about 2 medium carrots)
1 cup thinly sliced celery stalks (or about 2 medium celery sticks)
2 garlic cloves
2 tablespoons minced rosemary
1/2 teaspoon crushed red pepper flakes
1 15-ounce can of white beans, drained
1/2 cup firmly packed sun-dried tomatoes
1/4 cup red wine vinegar
4 cups arugula leaves
2 tablespoons finely chopped, fresh, flat-leaf parsley for garnish

In a large sauté pan over high heat, combine the oil, onion, and salt and sauté for 2 minutes. Add the carrots, celery, garlic, rosemary, and red pepper flakes and sauté for 1 more minute.

Add 1/4 cup of water and cover the pan. Cook over high heat until the vegetables are just crisp-tender, about 2 minutes. Uncover the pan and turn off the heat.

Stir in the beans, tomatoes, and vinegar, and season with salt to taste.

Toss the beans with the arugula and serve garnished with the chopped parsley.

Recipe from Fresh Food Fast by Peter Berley of North Fork Kitchen.

Nutrition

All figures are per serving (assumes 4 servings).

Calories: 384
Fat: 28 g
Carbs: 27 g
Fiber: 8 g
Protein: 8 g
Sodium: 503 mg