Arugula-White Bean Salad with Capers & Onions

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Beans and arugula pair naturally, both in cooked dishes and in salads like this. The capers perk the whole dish up. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

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Arugula-White Bean Salad with Capers & Onions

By Diane Kochilas

Prep Time 15

Servings

Beans & Pulses, Dairy Free, Gluten Free, Greens, Recipes, Salads, Vegan, Vegetables, Vegetarian

Prep Time 15

Servings

Beans & Pulses, Dairy Free, Gluten Free, Greens, Recipes, Salads, Vegan, Vegetables, Vegetarian

Ingredients

3 cups cooked white beans such as canelini (canned are fine)*
3 cups fresh baby arugula
1 large onion halved and sliced
2 tablespoons capers drained

Dressing

¼ cup extra virgin Greek olive oil
2 tablespoons Greek red wine vinegar
2 teaspoons Greek or Dijon mustard
Salt pepper to taste

Instructions

• If using canned beans, rinse well and drain in a colander
Trim the stems off the arugula and discard. Coarsely chop the arugula.
Toss the beans, arugula, onion and caper together.
In a small bowl with a wire whisk, stir the olive oil, vinegar, mustard, salt and pepper together until the mixture is emulsified. Pour into the salad, toss, and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Arugula-White Bean Salad with Capers & Onions