Name: Tuscan White Bean Salad with Arugula
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 4 cups cannellini beans (2 cans, drained and rinsed); 3-4 green onions (scallions), thinly sliced; 1 bunch arugula; 1-2 zucchini, thinly sliced or spiralized; 1 small radicchio, chopped; 1/3 cup sun-dried tomatoes (packed in oil, about 8-10 pieces, rough chopped); 2 garlic cloves, minced; 3 tbsp red wine vinegar; 2 tbsp olive oil (plus 1 tsp sun-dried tomato oil for extra flavor); 2-3 tsp agave syrup (adjust per taste); 1 tsp capers, roughly chopped; 1 tsp oregano; Salt and black pepper to taste; 1/4 tsp thyme

Description

This vibrant Tuscan White Bean Salad with Arugula is a healthy and flavorful dish featuring creamy cannellini beans, peppery arugula, zucchini, and a tangy sun-dried tomato caper dressing. Gluten-free and vegan, it’s perfect for a quick lunch, a side dish at dinner, or a potluck favorite. Ready in just 10 minutes, this fresh, nutrient-packed salad is both delicious and nutritious!

Ingredients

For the Salad:

4 cups cannellini beans (2 cans, drained and rinsed)

3–4 green onions (scallions), thinly sliced

1 bunch arugula

1–2 zucchini, thinly sliced or spiralized

1 small radicchio, chopped

For the Sun-dried Tomato Caper Dressing:

1/3 cup sun-dried tomatoes (packed in oil, about 8–10 pieces, rough chopped)

2 garlic cloves, minced

3 tbsp red wine vinegar

2 tbsp olive oil (plus 1 tsp sun-dried tomato oil for extra flavor)

2–3 tsp agave syrup (adjust per taste)

1 tsp capers, roughly chopped

1 tsp oregano

Salt and black pepper to taste

1/4 tsp thyme

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Instructions

Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, agave syrup, oregano, thyme, capers, and a pinch of salt and pepper. Stir in the chopped sun-dried tomatoes.
Prepare the Zucchini: Slice or spiralize the zucchini, then toss it with about 1 tablespoon of the dressing. Set aside to marinate.
Toss the Beans: Add the rinsed cannellini beans to the remaining dressing and toss to coat. Set aside.
Assemble the Salad: In a large bowl, toss the arugula, radicchio, marinated zucchini, and dressed beans together.
Serve: Garnish with additional sliced green onions and serve. Optionally, add crumbled feta or goat cheese for extra creaminess.

Notes

For extra flavor, add some fresh veggies like cucumber, bell pepper, or cherry tomatoes for more color and crunch.

If you’re not vegan, crumble some feta or goat cheese on top for added richness.

You can swap cannellini beans with other beans such as chickpeas or kidney beans if preferred.

This salad keeps well in the fridge for up to 2 days, with the flavors getting even better the next day.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish, Healthy Recipes
Method: No-Cook
Cuisine: Italian