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    Warm Bean & Arugula Salad

    In this salad, saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.


    • 1 ounce prosciutto
    • 1/4 cup extra-virgin olive oil
    • 1 medium red onion
    • 4 cloves garlic
    • 2 15-ounce cans white beans
    • 1/3 cup reduced-sodium chicken broth
    • 1/4 cup lemon juice
    • 1/4 cup chopped fresh parsley
    • Freshly ground pepper
    • 8 cups arugula


    Step 1
    Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
    Step 2
    Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.

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