Arugula White Bean Salad with Capers and Onions

Arugula White Bean Salad with Capers and Onions

Ingredients:

4 cups arugula, washed and dried

1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed

1/4 red onion, thinly sliced (or use shallots for a milder bite)

2 tbsp capers, drained

1 tbsp olive oil (extra virgin)

1 tbsp red wine vinegar or lemon juice

1/2 tsp Dijon mustard (optional, for tang)

Salt and freshly ground black pepper, to taste

Shaved Parmesan or Pecorino Romano (optional, for garnish)

Fresh herbs (parsley or basil), optional

Instructions:

Prepare the dressing

In a small bowl, whisk together the olive oil, vinegar (or lemon juice), Dijon mustard (if using), salt, and pepper.

Combine the salad

In a large bowl, combine the arugula, white beans, sliced red onion, and capers.

Toss it all together

Pour the dressing over the salad and gently toss to combine. Be careful not to crush the beans.

Taste and adjust

Add more salt, pepper, or acid (lemon juice or vinegar) if needed.

Serve

Plate the salad and, if desired, garnish with shaved cheese and chopped herbs.

Variations:

Add cherry tomatoes, olives, or roasted red peppers for more color and flavor.

Toss in a boiled egg, grilled chicken, or tuna for a protein boost.

Swap arugula with baby spinach or mixed greens if desired.