I’m currently struggling with midweek stresses which means that I want to make myself a gigantic pile of cheesy nachos and finish with a box of Oreos. Yes, I’m very aware this is quite unhealthy so instead, I’m eating a salad.
Before you feel bad for me, I ate this salad and loved every mouthful of it. Creamy cannellini beans, a mixture of veggies, thinly sliced Vidalia onion, buttery and salty Castelvetrano olives, lemony dressing, a generous dusting (or let’s be honest…large handful) of sharp Italian cheese – I’m all smiles. And you’ll be too! PUT THE TORTILLA CHIPS DOWN.
Makes: 4 dinner salads
Prep time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
The Ingredients
2 packages arugula
1 can cannellini beans, drained and rinsed
1 red pepper, cut in strips
2 English cucumbers, seeded and sliced
4-5 ripe red & yellow tomatoes
1 small Vidalia/sweet onion, in paper-thin slices
1 jar pitted Castelvetrano olives
1 lemon, juiced
~½ cup extra virgin olive oil
Salt and pepper
~¾ cup finely grated Pecorino Romano or Parmigiano-Reggiano
The Steps
In a large bowl, add arugula, cannellini beans, red pepper, cucumber, tomatoes, onion, and olives.
In a medium bowl, whisk together lemon juice, olive oil, and salt and pepper to taste. Pour dressing over salad and toss. Add finely grated cheese to taste.
Serve immediately with warm, crusty bread and olive oil. Nothing better than a good salad, am I right? (And bread) …
The Steps with Pictures
In a large bowl, add arugula, cannellini beans, red pepper, cucumber, tomatoes, onion, and olives.
In a medium bowl, whisk together lemon juice, olive oil, and salt and pepper to taste. Pour dressing over salad and toss. Add finely grated cheese to taste.
Serve immediately with warm, crusty bread and olive oil. Nothing better than a good salad, am I right? (And bread) …
