PEPPERY ARUGULA SALAD WITH WHITE BEANS, OLIVES, AND CAPERS

Some days you don’t feel like cooking. You just want to put something together that’s quick, fresh, and still feels like a real meal.

This is one of those salads.

I had arugula on hand, a can of white beans, and the usual lineup sitting in the fridge – Kalamata olives, capers, and a red onion. That’s already most of the work done. From there, it’s just a matter of putting it together and letting those ingredients do what they do.

It comes out sharp and bright, with a little bite from the arugula and onion, salt from the olives and capers, and the beans giving it some weight so it actually fills you up. It’s not complicated. It doesn’t need to be.

This is the kind of thing that works on its own, or next to just about anything else. You could put it alongside grilled meat, fish, or even something like lemon potatoes, and it fits right in.

It’s also one of those salads that tastes like it belongs on a table somewhere near the sea. Simple ingredients, good olive oil, and no reason to overthink it.

Here’s the recipe

Arugula, White Bean, Kalamata, Caper, and Red Onion Salad

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course: Salad

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

• 1 15.5 oz can Cannellini beans
• 5 oz Arugula
• 1.2 red onion sliced
• 15 kalamata olives sliced
• 3 tbsp capers
• 4 tbsp shaved parmesan cheese
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp dijon mustard
• salt
• pepper

Method

 

Combine all

1. Combine arugula, beans, capers, olives, and parmesan in a bowl
2. Combine oil, vinegar, and dijon and pout on salad. Add salt and pepper as needed. Toss well.
3. Sprinkle some more parm on top.

OPA!