Recipe: White Bean Arugula and Tomato Salad

White Bean Arugula Tomato Salad Recipe

Credit: Sharon Flickr

Arugula gives this salad a peppery and nutritious zeal!

Arugula has zesty leaves that bring unique, bold flavor to any salad while also increasing the nutritional value.

These leaves provide high levels of protein, antioxidants, and vitamins. One serving provides over 50% of the daily recommended vitamin K and 20% of vitamin A.

Rich in phytochemicals, arugula has been shown to fight cancer-causing elements in the body including cleansing the body of pesticides and herbicides. 

Try variations of this salad by adding your favorite garden veggies, fresh herbs, and lean proteins!

Vegan, Vegetarian, Gluten Free, Dairy Free
Servies 2-4


3 tablespoons organic extra virgin olive oil
Salt and pepper, to taste
1 tablespoon white wine vinegar, or to taste
1 tablespoon chopped chives
1 tablespoon chopped fresh herbs (dill, tarragon, or basil)
1 pint organic cherry tomatoes, washed and halved
1 (14-ounce) can cannellini beans, rinsed and drained
1 large bunch organic arugula, washed well and shredded


1. In a large bowl, whisk the olive oil, salt, and pepper together. Gradually beat in the vinegar until the dressing has emulsified. Taste for sharpness and seasoning. Stir in the chives and herbs.

2. With a wooden spoon, gently fold in the tomatoes and beans. Let sit for 10 to 15 minutes to let the flavors blend.

3. Just before serving, mix in the arugula.

Mix up your medley of veggies to make your salads more exciting to eat!