Cannellini Bean and Arugula Salad
A vibrant salad with creamy white beans and peppery arugula, dressed in a bright lemon vinaigrette that highlights pantry staples. This mediterranean-inspired salads (vegetarian) ready in about 10 minutes pairs fresh arugula, extra virgin olive oil, fresh lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (15 oz) can, rinsed and drained cannellini beans
- 4 cups, fresh arugula
- 2 tbsp extra virgin olive oil
- 1 tbsp, fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp honey
- to taste salt
- to taste black pepper
- 1/4 cup, crumbled feta cheese
Instructions
- Step 1: In a large bowl, combine 1 (15 oz) can cannellini beans, rinsed and drained, and 4 cups fresh arugula.
- Step 2: Whisk together 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp honey, salt, and black pepper in a small bowl until emulsified.
- Step 3: Pour the dressing over the bean and arugula mixture and toss gently until evenly coated.
- Step 4: Divide among plates and sprinkle with 1/4 cup crumbled feta cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cannellini Bean and Arugula Salad take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cannellini Bean and Arugula Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh arugula from drying out.
Can I substitute ingredients in Cannellini Bean and Arugula Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cannellini Bean and Arugula Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cannellini Bean and Arugula Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a light lunch! The cannellini beans added great protein without overpowering the peppery arugula.
- ★★★★★
Loved the zesty lemon dressing. Served it with grilled chicken for a complete meal that felt gourmet.
- ★★★★★
Made this for my family dinner—it was a hit. Simple ingredients, fresh flavors, and so easy to assemble.
