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You are here: Home / LIGHT MEALS / Arugula and White Beans

Arugula and White Beans

August 27, 2015 by Ellen Kanner Leave a Comment

First century Rome predated Viagra by quite a bit. They had their own aphrodisiac — arugula.
Pliny the Elder raved about its amatory properties. This luscious dish is arugula-packed and easy. It’s party-perfect, because you can make it in advance and tastes best at room temperature, so it’s sturdy enough to for a buffet. It requires only half a dozen ingredients and arousal begins when you eat it.

Arugula and White Beans

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Ingredients
  

  • 2 cups white beans cooked, such as cannellini, great Northern beans or navy beans (or 1 15-ounce can of white beans, rinsed and drained)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh herbs chopped, such as basil, oregano or thyme
  • 4 cups of fresh arugula torn into bits
  • 1 handful olives such as kalamatas or picholine
  • sea salt and fresh pepper to taste

Instructions
 

  • In a large bowl, mix together, the white beans, olive oil, lemon juice and fresh herbs.
  • Gently work in the arugula. Toss in the olives and season with sea salt and pepper.
  • Give the ingredients a chance to get to know each other.
  • The longer the flavors sit together, the better it tastes.
  • Keeps covered and refrigerated for three to four days.

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

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Filed Under: LIGHT MEALS, Salads, Video series Tagged With: Arugula and White Beans, arugula's extra kicks, Ellen Kanner, Soulful Vegan, super natural, Vegan aphrodisiac

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