String Bean Arugula Salad Recipes

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CANNELLINI BEAN, RED ONION, AND ARUGULA SALAD



Cannellini Bean, Red Onion, and Arugula Salad image

As one of my friends likes to say, this salad is "cute as hell." I won't lie, it is. But more importantly, I love cannellini beans, and there's no easier way to enjoy them than in this good-looking, great-tasting salad. Even though the beans are from a can they should still be firm and whole, not all mushy and falling apart. If you open a can and the beans look like that, then you need to be using another brand of beans. The thinly sliced red onion adds a nice bite as does the spicy arugula. Make sure that the arugula you get looks really perky and green.

Provided by Dave Lieberman

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 8

4 (15-ounce) cans cannellini beans
1 medium red onion, thinly sliced (about 1 1/2 cups)
1 bunch arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Handful washed basil leaves, roughly chopped
1 teaspoon salt
20 grinds black pepper

Steps:

  • Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste. ;

GREEN BEANS AND ARUGULA



Green Beans and Arugula image

Provided by Ian Knauer

Categories     Citrus     Garlic     Vegetable     Side     Sauté     Quick & Easy     Green Bean     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 7

1 1/2 lb green beans, trimmed
2 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced lengthwise
1/2 lb arugula, tough stems discarded and leaves chopped (6 cups)
1 teaspoon finely grated fresh lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.

LEMONY WHITE BEAN AND ARUGULA SALAD



Lemony White Bean and Arugula Salad image

Provided by Giada De Laurentiis

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

5 packed cups (5 ounces) arugula
1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
1/2 small red onion, thinly sliced
3 tablespoons capers, rinsed and drained
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon maple syrup
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
  • Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
  • Pour the dressing over the salad and toss well to coat. Serve.

GREEN BEAN & ARUGULA SALAD WITH RICOTTA SALATA



Green Bean & Arugula Salad With Ricotta Salata image

Make and share this Green Bean & Arugula Salad With Ricotta Salata recipe from Food.com.

Provided by evelynathens

Categories     Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons champagne vinegar
2 large shallots, minced
3 tablespoons extra virgin olive oil
3 tablespoons walnut oil
salt & freshly ground black pepper
1 1/2 lbs French haricots vert, blossom ends trimmed
1/2 lb baby arugula
4 ounces pecorino romano cheese or 4 ounces ricotta salata
4 dozen nicoise olives

Steps:

  • To prepare the vinaigrette, combine the vinegar and shallots in a bowl. Whisk in the oils. Season with salt and pepper. Set aside for 30 minutes.
  • For the salad: Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook until they are just tender, about 5 minutes. Drain well and dry thoroughly in a dish towel.
  • In a large bowl, combine the beans, arugula and dressing. Toss well. Taste and adjust the seasonings. Using a cheese plane, shave the cheese into the bowl in paper-thin slices. Toss gently to break the cheese up slightly. Transfer to a serving bowl or platter. Scatter the olives around the salad.

Nutrition Facts : Calories 181.8, Fat 14.3, SaturatedFat 3.6, Cholesterol 14.7, Sodium 183.6, Carbohydrate 8.5, Fiber 3.4, Sugar 1.9, Protein 6.9

WHITE BEAN AND ARUGULA SALAD



White Bean and Arugula Salad image

Provided by Ina Garten

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

3/4 pound dried cannellini beans
2 tablespoons plus 1/2 cup good olive oil
1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
2 ounces sun-dried tomatoes in oil, drained and small-diced
4 teaspoons minced garlic (4 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 ounces thinly sliced prosciutto, small-diced
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 ounces baby arugula

Steps:

  • The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
  • Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
  • Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

WHITE BEAN ARUGULA SALAD



White Bean Arugula Salad image

My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. -Malia Estes, Allston, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 slices pancetta, chopped
2 tablespoons olive oil
1/4 cup chopped sweet onion
2/3 cup cherry tomatoes, halved
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
3 tablespoons red wine vinegar
4 fresh basil leaves, thinly sliced
2 cups torn fresh arugula or baby spinach
1/4 cup shaved Parmesan cheese

Steps:

  • In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly., In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.

Nutrition Facts : Calories 340 calories, Fat 16g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 915mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 15g protein.

STRING BEAN & ARUGULA SALAD



String Bean & Arugula Salad image

Provided by John Schlimm

Categories     Salad     Side     Vegetarian     Backyard BBQ     Green Bean     Arugula     Grill     Grill/Barbecue     Healthy     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 3 to 4 servings

Number Of Ingredients 6

3/4 pound green and/or yellow string beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and pressed
2 cups baby or regular arugula, trimmed and chopped
1 teaspoon finely grated lemon zest
Salt and freshly ground black pepper

Steps:

  • Heat the grill to medium-high.
  • In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.

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