Arugula, Cannellini Bean and Red Onion Salad

 
Last month, I won a beautiful bottle of Moroccan extra virgin olive oil and 10-year-aged balsamic vinegar from Black Star Gourmet foods and given away by Rebecca at Chow and Chatter.  Rebecca has been busy traveling this past month and keeping us posted on all the beautiful sights she is seeing during her travels to England and Turkey.

I wanted to wait until Rebecca returned home to post a recipe using her gracious gift. I also knew I wanted to prepare a dish where this special oil and vinegar would be showcased.

That dish was an Arugula, Cannelini Bean and Red Onion Salad.

Peppery arugula picked right from my garden, sliver-thin sliced red onion and cannelini beans are tossed with a vinaigrette made with the first cold press Moroccan extra virgin olive oil and 10-year old, aged balsamic vinegar, chopped basil, salt and lots of freshly ground black pepper. It was a delicious salad!  I tasted both the oil and vinegar before tossing them together and the flavors were wonderful.

Thank you again, Rebecca and Black Star Gourmet food for the wonderful gift!


Arugula, Cannelini Bean and Red Onion Salad
Recipe adapted from The Food Network and Dave Lieberman
Printable Recipe

2 Servings

1 (15-ounce) can cannellini beans
1/3 cup red onion, thinly sliced
1 bunch arugula, thick stems removed, washed and dried
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
About 10 washed basil leaves, roughly chopped
1/2 teaspoon salt
Freshly Ground Black pepper to taste

Strain and rinse the beans under cold water. Drain thoroughly and place into a serving bowl. Toss the beans with the red onion and arugula.

Shake the olive oil, vinegar, chopped basil, salt and pepper in a jar with a lid until the salt has dissolved. Pour the dressing over the salad and toss .

This salad tastes best if made an hour before you plan on serving it tossing several times. Just before serving, season with additional salt and pepper, if desired.