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Recipes, Salads + Dressings   |   September 27, 2015

white bean salad with olives + arugula

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Overall, this salad truly is a show stopper.  It is one of those salads that is as delicious as it is beneficial to our health.  From the cardiovascular health benefits in carrots to the anti-inflammatory qualities found in sesame, this white bean salad with olives + arugula is a total superfood in the rawest form.

Being that it is already Fall but we are experiencing yet another heat wave, I’ve been serving this salad with our dinner a lot lately.  I found it is one salad that everyone in my family enjoys eating.  Not sure if you know, but my family has some pretty picky eaters.  So I get beyond thrilled when I make something healthy that everyone will eat.

I must tell you that this salad is absolutely gorgeous when tossed and served in a big wooden bowl.  Honestly, I wish I would have taken some pictures.  From now on, this salad will be my go-to when I entertain.


white bean salad

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white bean salad with olives + arugula

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  • Author: Adoring Kitchen
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Salad
  • Cuisine: Vegetarian, Vegan, Gluten-free
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Description

Adapted from The Ranch at Live Oak Cookbook


Ingredients

Scale
  • 3 tablespoons cold pressed extra-virgin olive oil
  • 3 tablespoons sesame oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons sherry wine vinegar
  • 1/4 teaspoon se salt
  • 2 (15-ounce) cans organic cannelloni beans, craned and rinsed
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, stemmed, seeded, and diced
  • 1/2 small red onion, chopped
  • 1/3 cup pitted Kalamata olives, chopped
  • 3 tablespoons chopped fresh basil
  • 3 cup arugula leaves
  • 3/4 cup cherry tomatoes, halved
  • 1/3 cup toasted sesame seeds
  • Sea salt and freshly ground pepper to taste

Instructions

  1. In a mason jar, add olive oil, sesame oil, lemon juice, vinegar, salt. Screw on lid and shake vigorously until combined. Set aside.
  2. In a large bowl, add the beans, carrots, bell pepper, onion, olives, and basil. Add some dressing and toss well until coated. (Salad can be prepared up to 6 hours ahead; cover and refrigerate.) Before serving, toss in the arugula, tomatoes, and sesame deeds. Season the salad with salt and pepper and additional dressing as desired.

Equipment

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Salad Bowl

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Mason Jar

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Notes

The equipment section above contains affiliate links to products I use and love!


Nutrition

  • Serving Size: 6
  • Calories: 287
  • Fat: 20 g
  • Fiber: 7 g
  • Protein: 7 g

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Reader Interactions

Comments

  1. Dori | Malibu Kitchen Blog says

    October 2, 2015 at 1:45 am

    Did you know that today is World Vegetarian Day? I’m celebrating with this salad.

    Reply
  2. USA Kiwi (Kylee) says

    October 13, 2015 at 3:21 pm

    This looks AMAZING!!

    Reply
    • Dori | Malibu Kitchen Blog says

      October 13, 2015 at 3:32 pm

      Thank you so much Kylee!

  3. Grace @ Earthy Feast says

    October 16, 2015 at 6:42 pm

    So many yummy things in this hearty beautiful salad! Love!

    Reply
    • Dori says

      October 16, 2015 at 11:13 pm

      Thank you Grace! Your blog is gorgeous!

    • Dori | Malibu Kitchen Blog says

      October 16, 2015 at 11:37 pm

      Thank you Grace! Your blog is so gorgeous! xo, Dori

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