Lemony White Bean Salad

Arugula is a wonderful and flavorful addition to many dishes. It can be used as a topping from everything, from sandwiches to pizza! Or you can enjoy it on its own as a salad like in this recipe. Its lovely black peppery flavor comes from a chemical compound called glucosinolates. Research has found that these compounds, commonly found in plants from the Brassicaceae family (arugula, cabbage, kale, broccoli, cauliflower, Brussels sprouts) may have protective qualities for our heart and brain health.  


For the Salad:

  • 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)

For The Dressing: 

  • 3 Tablespoons fresh lemon juice (about 1 large lemon)
  • 1 Tablespoon maple syrup
  • 1 teaspoon lemon zest
  • 3 Tablespoons extra virgin olive oil
  • Freshly ground black pepper

In a large bowl combine all the salad ingredients. In a separate bowl, whisk the lemon juice zest and maple syrup. Continue to whisk while slowly adding the olive oil. Salt and pepper to taste. Toss the dressing into the salad and serve. Makes six servings.

Recipe adapted from: Lemony White Bean Salad – Giadzy

Nutrition Facts
Serving size: 1 cup 
Calories: 114; Fat: 7.2g; Carbs: 9g; Fiber: 3.1g; Protein: 3.1g; Sodium: 214.1mg 

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