Warm White Bean Salad

  1. 1 can (425g) of white beans, drained
  2. 1/4 cup (60ml) red wine vinegar
  3. 4 cups (900g) fresh rocket leaves
  4. 1/2 cup (115g) firmly packed sun-dried tomatoes
  5. 1/2 cup (115ml) extra-virgin olive oil
  6. 1 cup (225g) diced red onion (about 1 medium onion)
  7. 1/2 teaspoon coarse sea salt or kosher salt
  8. 1 cup (225g) thinly sliced, peeled carrots (about 2 medium carrots)
  9. 1 cup (225g) thinly sliced celery stalks (or about 2 medium celery sticks)
  10. 2 garlic cloves
  11. 2 tablespoons fresh rosemary, minced
  12. 1/2 teaspoon crushed red pepper flakes (chilli flakes)
  13. 2 tablespoons finely chopped, fresh, flat-leaf parsley for garnish
  1. In a large sauté pan over high heat, combine the oil, onion, and salt and sauté for 2 minutes.
  2. Add the carrots, celery, garlic, rosemary, and red pepper flakes and sauté for 1 more minute.
  3. Add 1/4 cup (60ml) of water and cover the pan. Cook over high heat until the vegetables are just crisp-tender (about 2 minutes). Uncover the pan and turn off the heat.
  4. Stir in the beans, tomatoes, and vinegar, and season with salt to taste.
  5. Toss the beans with the arugula and serve garnished with the chopped parsley.

Recipe Courtesy 0f Green Monday SA

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