Tuscan Bean and Wilted Arugula Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
Cooking Light, APRIL 2004. Note soaking time. Ingredients:
3/4 cup dried white kidney beans |
1 bay leaf |
3/4 teaspoon salt, divided |
1/8 teaspoon fresh ground black pepper |
5 teaspoons extra virgin olive oil, divided |
4 garlic cloves, thinly sliced |
1 tablespoon fresh lemon juice |
6 cups trimmed baby arugula (about 8 ounces) |
3/4 cup thinly vertically sliced red onion |
Directions:
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Place beans in a large saucepan.
2. Cover with water to 3 inches above beans; add bay leaf. Bring mixture to a boil. Reduce heat; simmer, uncovered, 1 hour and 15 minutes or until tender. Drain beans; discard bay leaf.
3. Place beans in a large bowl; sprinkle with 1/4 teaspoon salt and pepper. Let stand 5 minutes. Drizzle with 1 teaspoon oil; toss gently to coat.
4. Heat 4 teaspoons oil in a small nonstick skillet over medium heat. Add garlic; sauté 45 seconds or just until garlic begins to brown.
5. Remove from heat; stir in juice. Place arugula in a large bowl; sprinkle with 1/2 teaspoon salt.
6. Add warm bean mixture, garlic mixture, and onion; toss gently to combine.
|
|