Name: Warm Bean and Arugula Salad
Yield: 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)

Warm Bean and Arugula Salad

February 5, 2026 by Dinner Tonight

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

Servings

8 servings

Servings

8 servings

Warm Bean and Arugula Salad

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:

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

Sauteed Dill Chickpeas

August 26, 2025 by Dinner Tonight

Sauteed Dill Chickpeas

Servings

2 1 cup servings

Servings

2 1 cup servings

Sauteed Dill Chickpeas

Servings

2 1 cup servings

Servings

2 1 cup servings

Ingredients

15.5 ounce can low sodium chickpeas
1 teaspoon olive oil
1 teaspoon fresh dill chopped
1/2 teaspoon garlic powder
1/4 teaspoon lemon zest
1 Tablespoon fresh lemon juice

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean and prep your cooking area.
Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel or paper towels.
Heat olive oil in a skillet over medium heat.
Add the chickpeas to the skillet and toss gently to coat them evenly in the oil. Cook for 5–7 minutes, stirring occasionally, until they are lightly browned.
Sprinkle in the fresh dill and garlic powder, stirring well to ensure the chickpeas are evenly coated with the seasonings.
Remove from heat and finish with a sprinkle of lemon zest and juice. Give everything a final stir before serving.

Recipe Notes

Sausage, Kale and White Bean Stew

August 20, 2019 by Dinner Tonight

This yummy stew is packed with ingredients like kale, beans, and sausage to make it as flavorful as it is filling! Bonus, its a one-pot dish to make cleaning up a snap!

Sausage, Kale and White Bean Stew

CourseMain Dish, One Pot Meals

Servings

Sausage, Kale and White Bean Stew

CourseMain Dish, One Pot Meals

Servings

Ingredients

12 ounces lean turkey Italian sausage
Nonstick cooking spray
1 cup onion chopped
1 cup sweet potato peeled & cubed
1 1/2 cups low-fat low-sodium chicken broth
15 ounce unsalted white beans rinsed and drained
2 garlic cloves minced
4 cups kale chopped
1 teaspoon rosemary chopped
2 tablespoons Parmesan cheese shredded

Servings:

Units:

Instructions

Remove casings from sausage.
Coat a large nonstick skillet with cooking spray and heat.
Add Italian sausage and onion to pan, and cook until sausage browns, stirring to crumble. Drain sausage and return to pan.
Stir in potatoes, beans, garlic, and chicken stock; bring to a simmer.
Cover and cook 7 minutes.
Stir in chopped kale and rosemary, and cook for 4 minutes until kale wilts, stirring occasionally. Serve soup in 4–6 bowls, serving with parmesan cheese.

Recipe Notes

Bean and Avocado Wrap

November 30, 2016 by Dinner Tonight

The colors and flavors in our Bean and Avocado wrap are amazing– beans, onions, avocado, red cabbage, carrots, and cilantro. Use whole-wheat tortillas to give added fiber.

Bean and Avocado Wrap

CourseMain Dish

Servings

Bean and Avocado Wrap

CourseMain Dish

Servings

Ingredients

1 15 ounce can unsalted pinto beans drained and rinsed
1 medium ripe avocado
1/4 cup reduced-fat shredded cheddar cheese
1/4 cup diced red onion
1 tablespoon olive oil
2 tablespoons cider vinegar
1/8 teaspoon salt
2 teaspoons canned chipotle Chile peppers in adobo sauce finely chopped
2 cups red cabbage shredded
1 medium carrot shredded
1/4 cup chopped fresh cilantro
4 corn tortillas 7-inch

Servings:

Units:

Instructions

Mash beans and avocado in medium bowl with a potato masher or fork.
Stir in cheese and onion.
In another medium bowl whisk oil, vinegar, salt, and chipotle Chile peppers.
Add cabbage and mix together.
To assemble the wraps, spread about 1/2 cup of the bean and avocado mixture onto a tortilla and top with about 1/3 cup of the cabbage, carrots, and cilantro.
Roll up.
Repeat with remaining ingredients.

Recipe Notes

Vegetarian Enchilada Casserole

August 4, 2015 by Dinner Tonight

If you are looking for a great alternative for meat, try this colorful vegetable casserole. It is sure to satisfy your tummy and delight your taste buds.

Vegetarian Enchilada Casserole

CourseKid Friendly, Main Dish

Servings

Vegetarian Enchilada Casserole

CourseKid Friendly, Main Dish

Servings

Ingredients

2 teaspoon canola oil
1 medium medium red onion chopped
1 medium medium zucchini grated or diced
1 (15.5 ounce) can low sodium black beans rinsed and drained
1 (14 ounce) can no salt added diced tomatoes rinsed and drained
1 1/2 cup frozen corn kernels thawed, can also use fresh
1 teaspoon ground cumin
12 6" white corn tortillas quartered
1 (10 ounce) can red enchilada sauce
1 cup reduced fat cheddar cheese

Servings:

Units:

Instructions

Preheat oven to 400°F.
Lightly coat a 9 X 13 inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, and cook stirring often, until starting to brown (about 5 minutes).
Stir in zucchini, beans, tomatoes, corn, and cumin; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish.
Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
Repeat to form another layer.
Cover with foil.
Bake the casserole for 15 minutes.
Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Recipe Notes

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