Adam and I eat a considerable amount of beans so we are consistently vigilant for new and energizing approaches to serve them. This brisk and simple white bean plate of mixed greens must be one of our top picks.
You can utilize canned beans or beans that you've cooked yourself. In our photographs, we've utilized little white beans, however different beans like cannellini, incredible northern, white kidney or even garbanzo beans will work flawlessly.
- BEAN SALAD
- 1 (15-ounce) can white beans, drained and rinsed or use 1 1/2 cups cooked beans
- 1/4 cup parlsey leaves, chopped
- 1/4 cup grated parmesan cheese
- 6 heaping cups arugula
- 8 thin slices prosciutto or other dry cured ham, torn into smaller pieces
- Handful of croutons, optional, see notes
- LEMON DRESSING
- 2 teaspoons Dijon mustard
- Juice from 1 large lemon (about 1/4 cup)
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon honey, optional
Instructions
- Make the dressing. Whisk the mustard, lemon juice, olive oil, salt, pepper, and honey in the bottom of a large bowl until creamy.
- Add the beans, parsley, and parmesan to the bowl with dressing. Gently toss until well coated. If making ahead, cover and refrigerate up to 3 days.
- Add arugula and gently toss until dressed. Divide the salad between four salad plates, and then tuck the prosciutto and croutons into the salad. Serve.
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