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Arugula and White Beans


  • 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


  • 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.