Arugula Salad with Cannellini Beans |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner. Ingredients:
2 tablespoons olive oil |
2 cloves garlic, minced |
1 (14.5 ounce) can diced tomatoes |
3 tablespoons white wine |
1 teaspoon dried sage |
1 teaspoon dried thyme |
1 (15 ounce) can cannellini beans, drained and rinsed |
2 tablespoons chopped fresh basil |
salt and pepper to taste |
3 cups arugula |
1/4 cup shaved parmesan cheese (optional) |
Directions:
1. Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
2. Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
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