White Bean and Arugula Salad with Lemon

White Bean and Arugula Salad with Lemon

Ingredients:

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

2 cups fresh arugula

1 small shallot, thinly sliced (or 1/4 red onion)

1 lemon, zested and juiced

2–3 tbsp extra virgin olive oil

Salt and freshly ground black pepper, to taste

Optional: shaved Parmesan, cherry tomatoes, or a sprinkle of chili flakes

Instructions:

Make the dressing:

In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper.

Assemble the salad:

In a large bowl, combine the white beans, arugula, and sliced shallot.

Dress it up:

Pour the dressing over the salad and gently toss to coat everything evenly.

Serve:

Garnish with Parmesan or cherry tomatoes if desired. Serve immediately or let it chill for 10–15 minutes to let the flavors meld.

Tips:

Add toasted pine nuts or sunflower seeds for crunch.

For more protein, top with grilled chicken, tuna, or a soft-boiled egg.