Warm Bean and Arugula Salad
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Warm Bean and Arugula Salad
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| Servings |
| 8servings |
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Ingredients
- 2cups pearl barleyrinsed and drained
- 3tablespoons Homemade PestoDinner Tonight Recipe-see recipe for full ingredient list
- 2tablespoons extra virgin olive oil
- 2tablespoons lemon juice
- 2tablespoons red wine vinegar
- 1clove garlicgrated or minced
- 3/4teaspoon kosher saltadjust to taste
- 1/2teaspoon freshly cracked black pepper
- 30ounce can white beans such as cannellini beans or Great Northernrinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)
- 15ounce can red kidney beansdrained and rinsed
- 1/3cup chopped sun-dried tomatoesjulienne style
- 1/2small red onionthinly sliced
- 2cups fresh arugulachopped
Instructions
- 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.
- In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
- 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.
- Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
- Add chopped arugula to top beans. Serve while warm.
Recipe Notes
