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White Bean & Arugula Salad


1 lemon, zested and juiced

1 tablespoon fresh parsley, chopped

2 tablespoons olive oil

1 teaspoon Dijon mustard

⅜ teaspoon salt

¼ teaspoon black pepper

2 cups cooked cannellini beans

¼ cup red onion, thinly sliced

3 cups firmly packed arugula

¼ cup almond, toasted and chopped


  1. Add 1 teaspoon lemon zest, 2 tablespoons lemon juice, parsley, oil, mustard, salt, and pepper in a large bowl, stirring with a whisk.
  2. Add beans and onion, toss well to coat.
  3. Add arugula, toss gently to combine.
  4. Top with chopped almonds.