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Beans, greens, and grains-oh, my!

Our Warm Bean and Arugula Salad is a surefire recipe to pump up the heart-healthy fiber in your day, keeping you full and satisfied.

This bright and fresh salad features classic Tuscan flavors like pesto, garlic, and lemon, while also delivering almost half of your daily fiber needs in each serving!

Substantial and balanced enough for a light lunch on it’s own, but this warm winter salad is also delicious served alongside chicken, beef, or fish.

Serve it warm (per recipe instructions), or chilled for a refreshing twist. Either way, this recipe is a winner!

Warm Bean and Arugula Salad

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Servings

8 servings

Servings 8 servings

Warm Bean and Arugula Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 8 servings Servings 8 servings

Ingredients

• 2 cups pearl barley rinsed and drained
• 3 tablespoons Homemade Pesto Dinner Tonight Recipe-see recipe for full ingredient list
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1 clove garlic grated or minced
• 3/4 teaspoon kosher salt adjust to taste
• 1/2 teaspoon freshly cracked black pepper
• 30 ounce can white beans such as cannellini beans or Great Northern rinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)
• 15 ounce can red kidney beans drained and rinsed
• 1/3 cup chopped sun-dried tomatoes julienne style
• 1/2 small red onion thinly sliced
• 2 cups fresh arugula chopped

Servings: servings

Units:MetricUS Imperial

Instructions

1. In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool.
2. In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
3. In a skillet, add the white beans (with reserved liquid) and kidney beans, sun-dried tomatoes, and onions. Heat on stove over medium heat until warm, then add in the cooked barley and stir to mix.
4. Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
5. Add chopped arugula to top beans. Serve while warm.

Recipe Notes