HealthNotes

Arugula and White Bean Salad

• From: Delicious Living Magazine

Ingredients

• 2 cups dried white northern beans, soaked in water overnight (or 2 cans organic white beans)

• 2 cloves garlic

• 1 3-inch (8cm) stem of rosemary (leaves removed), or 3/4 tsp dried (1g)

• 1 Tbs red wine vinegar

• 3 Tbs sherry vinegar

• 1/2 tsp salt (sea salt if on a corn-free diet*)

• 1/2 tsp ground black pepper

• 1/3 cup olive oil

• 1 bunch arugula, washed, stems removed, and chopped fine

• 3–4 Roma tomatoes, finely diced

• 1/4 cup chopped kalamata olives

This nutritious combination will satisfy without weighing you down. Rosemary, a Mediterranean native whose Latin name means “dew of the sea,” is perfect to unite the flavors of this robust salad.

Directions

• Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp (3g) each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans.
• In a blender or food processor, add the garlic, rosemary, vinegars, salt, and pepper. Blend while slowly adding the olive oil.
• Add the beans, arugula, tomatoes and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.