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
- In a mason jar, add olive oil, sesame oil, lemon juice, vinegar, salt. Screw on lid and shake vigorously until combined. Set aside.
- 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.
Notes
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Nutrition
- Serving Size: 6
- Calories: 287
- Fat: 20 g
- Fiber: 7 g
- Protein: 7 g
