Cannellini Bean and Arugula Salad with Herb Vinigairette

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My little helper

Does anyone need a break from the quarantine comfort food? Cannellini bean salad with an herby vinaigrette comes together in minutes. The slightly complex dressing makes this pantry staple stand out. It makes a wonderful lunch, or a side salad at dinner. It is packed with protein and with the added spinach greens, this is one pretty darn healthy option in quarantine!

Cannellini Bean and Arugula Salad with Herb Vinigairette

ingredients

• 1 16 oz can of cannellini beans, drained and rinsed

• 2 cups baby spinach, rough chop

• 2 tbsp onion, chopped

• 2 anchovy filets (packed in olive oil)

• 1/3 cup olive oil

• 2 hard boiled egg YOLKS

• 1 tbsp parsley chopped

• kosher salt

• pepper

instructions

1. Drain and rinse the cannellini beans and set aside.

2. Take about two cups of baby spinach leaves and run your knife through them, giving them a rough chop. Add to a medium size bowl. Or distribute between two bowls.

3. In a food processor add the onion, anchovy, olive oil, egg yolks, parsley, salt, and pepper to taste. Blend until combined.

4. Pour half the dressing over the beans and toss. Then toss the beans with the spinach or divide evenly between the two bowls.

5. Drizzle remaining dressing on top and serve. If you have lemon, grate some lemon zest over the top of the bowls.

RECIPE NOTES:

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