Recipe by Kim's Cooking Now!
"This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner."
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1 (14.5 ounce) can
1 (15 ounce) can
cannellini beans, drained and rinsed
chopped fresh basil
salt and pepper to taste
shaved Parmesan cheese
This humble salad brought back such memories, all of them wonderful and pleasant, of dinners at my Italian grandmother's table. This, to me, was the ultimate comfort food. All the ingredients blend together deliciously to create a taste sensation. Perfect with the arugula, but this could also be tossed with some rigatoni or penne pasta. This is also good enough to eat on its own with a crusty slice of Italian bread for a simple, light, but satisfying meal. I used all fresh herbs from my garden, and beautiful, shaved Parmigiano-Reggiano. Thank you, kimscookingnow, for the delicious memories. I have to say that of the 700+ recipes I've tried from this site, this is by far one of the more memorable. And for what it's worth, my German hubby raved about this too!
This was pretty underwhelming. I followed the recipe to a T with the exception of using fresh sage instead of dried (which should have increased flavor). The canned tomatoes seemed to overpower the taste of everything else. I may try fresh tomatoes.
This is a great recipe, so I just had to share it. It tastes great and is healthy at the same time. We are trying to get more legumes in our diet, and this recipe makes that easier. Makes an excellent side dish to any grilled meat. I hope others will enjoy!
Brillant, can't wait to go home and make it for my Italian mother.
This is delicious. I had some beautiful arugula and started searching for recipes. Thank goodness I found this. Hubby is a vegetarian, so I sometimes struggle for new recipes. I made this one exactly as printed, but added a little onion with the garlic. The wine, garlic and tomatoes are a lovely counterpoint to the spicy arugula. I think the cheese is a must. =) Thanks, Kim!
Outstanding recipe. I substituted raspberry vinegar for the white wine. I also garnished the entire salad with some chopped up fresh garlic tops before adding the cheese and then drizzled it with some olive oil and raspberry vinegar. A big hit in this Italian home.
This is so quick, easy and delicious! It goes good over linguine too!
This was SO GOOD! I had some arugula left to use up and stumbled across this one - very earthy and full of flavour, and came together very quickly, another bonus. Thanks for sharing...we really enjoyed this dish :)
* Percent Daily Values are based on a 2,000 calorie diet.
Arugula Salad with Cannellini Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 466
** Calories from Fat: 85
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