By Chef Linda
Cannellini beans, artichokes and arugula are the perfect dream team for a simple salad. The creaminess of the beans, the tanginess of the artichoke and the peppery bite of arugula are a winning combination. And lest you think this is all about taste, cannellini beans (or white kidney beans) are full of important nutrients and provide 15 grams of protein per serving, so this recipe makes a great lunch or light dinner.
If time allows, buy dried cannellini beans and cook them; the taste and texture is far superior to canned beans. Jarred, marinated artichoke hearts tend to be more tender and more flavorful than canned or frozen, but feel free to choose what works for you. The tofu feta in this recipe can be made several days in advance. A simple dressing of olive oil and lemon juice would work well here, but if you want to knock this one out of the park, try our Sun-Dried Tomato Vinaigrette. This salad also works beautifully as a topping for crostini when entertaining.
Cannellini, Arugula and Artichoke Salad
Ingredients
- 1 cup cooked or canned cannellini beans (drain and rinse if using canned)
- 1 cup marinated artichoke hearts, quartered
- 2 cup packed arugula
- Olive oil and fresh lemon juice
- Salt and pepper
Instructions
- Toss beans, artichoke hearts, and arugula together. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper, to taste. Crumble tofu feta on top and serve.
