Arugula and White Beans
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.