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white bean salad, served on white porcelain plate with fork

White Bean Salad recipe

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5 from 1 review

An Italian classic with fresh flavors and a creamy texture with a base of peppery arugula

  • Total Time: 20 mins
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 C canned rinsed navy beans
  • 6 oz sliced prosciutto strips (can substitute bacon, pancetta, ham, or guanciale if needed)
  • 4 oz olive oil (divided)
  • 4 garlic cloves
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
  • juice from 1 lemon
  • 1/2 C sun-dried tomatoes (julienned)
  • 1 quart fresh arugula
  • grated parmesan cheese

Instructions

  1. Heat 2 ounces oil in medium sauté pan over medium-low heat.
  2. Add garlic and cook for 2-3 minutes until garlic is soft.
  3. Remove garlic and discard. Now add prosciutto and cook until slightly brown, about 5-6 minutes stirring often.
  4. Add beans along with red pepper, black pepper and 1/2 C water. Cook over medium heat until water is absorbed (about 4-5 minutes).
  5. Remove from heat and stir in sun-dried tomatoes. Allow to cool to room temperature.
  6. To assemble: place arugula on plate and top with bean mixture. Garnish with extra sun-dried tomatoes.
  7. Drizzle remaining oil and juice from lemon on top.
  8. Sprinkle parmesan cheese over top.
  9. Serve.
  • Author: Superman Cooks
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Salad
  • Cuisine: Italian American

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