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Arugula & White Bean Salad/Rosemary Dressing Recipe

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This recipe for Arugula & White Bean Salad/Rosemary Dressing, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Lester
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. dried white northern beans soaked in water overnight (or 2 cans organic white beans)
2 cloves garlic
1-3 inch stem of rosemary (leaves removed) or 3/4 tsp. dried rosemary
1 T. red wine vinegar
3 T. sherry vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/3 cup olive oil
1 bunch arugula, washed, stems removed and chopped fine
3-4 Roma tomatoes, finely chopped
1/4 c. chopped Kalamata olives

Directions:
Directions:
Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp. of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans. In a blender or food processor, add the garlic, rosemary, vinegars, salt and pepper. Blend while slowly adding the olive oil. Add the beans, arugula, tomatoes and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.

Number Of Servings:
Number Of Servings:
6

 

 

 

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