Herbed White Bean Salad with Arugula

ROSE & IVY Journal Herbed White Bean Salad with Arugula

It is bean season!  I am not talking about the green beans that have been at the market almost all summer, but rather shelling beans that I wait for all year - cranberry, fava, lima and edamame are a plenty at the market.  My favorites by far are cranberry beans, they have the prettiest pink colors and when they are cooked they are buttery and incredibly creamy.  Here, I threw together an easy and healthy salad that can be served warm or cold.  

Also, be sure to check out the latest issue of ROSE & IVY Journal Autumn 2015.  You can discover it here!


Herbed White Bean Salad with Arugula

1 1/2 pounds cranberry beans, shelled

1/2 lemon, juiced

1/4 cup extra virgin olive oil

1 handful, chopped parsley

salt & pepper to taste


Bring a large pot of water to a boil.  Add beans.  Cook until tender about 15 to 20 minutes.  Strain from water and place into a bowl.  Stir in lemon, olive oil, parsley, salt and pepper.  Stir to combine.  Place on a bed of arugula and drizzle with additional olive oil.  

*Photography by Alison