This Bean Salad Vegan is absolutely delicious and full of great nutrients. Looking to make a hearty fresh salad? Look no further. This White Bean and Arugula Salad can be paired with most dishes and adding lots of pepper gives the salad a nice kick.
Arugula is packed in fiber and antioxidants as well as glucosinolates, which reduce the risk of cancer. Did you know that arugula has more calcium and zinc than kale? We all know kale is nutrient rich as well, but arugula is where it is at. Arugula helps control your weigh, improves vision, helps with digestion, controls blood pressure and prevents diabetes. As for cannellini beans, they are also high in fiber but even higher in protein. Cannellini beans help support body weight, muscle mass, as well as digestion. Cannellini beans are popular in the vegan community as they are PACKED in protein. So this salad is a perfect recipe for most people, no matter what diet they are on!
What you will need:
Cannellini beans: Cannellini beans or any white bean will do for this salad. Make sure to rinse and drain before serving.
Onion: I used red onion and soaked the sliced onion in cold water to get rid of the bitter taste.
Arugula: I love arugula for this salad, although romaine or spinach could work as well.
How to make this dish:
In a bowl, add the sliced onion and pour water until filled. Let the onions sit in the water for 15 minutes. This takes away the strong red onion taste.
In a large bowl, add the arugula, cannellini beans, and red onion.
Whisk together the lemon juice, maple syrup and olive oil in a small bowl. Add salt and pepper as needed.
Pour the dressing over the salad and toss well to coat.
Other salads like Bean Salad Vegan:
Bean Salad Vegan
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
Looking to make a hearty fresh salad? Look no further. This White Bean and Arugula Salad is absolutely delicious and full of great nutrients. This White Bean and Arugula Salad can be paired with most dishes and adding lots of pepper gives the salad a nice kick.
Ingredients
- ½ cup fresh arugula
- 1 can white cannellini beans, rinsed and drained
- ½ small red onion, thinly sliced
Dressing:
- Juice of ½ lemon
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper, to taste
Instructions
- In a bowl, add the sliced onion and pour water until filled. Let the onions sit in the water for 15 minutes. This takes away the strong red onion taste.
- In a large bowl, add the arugula, cannellini beans, and red onion.
- Whisk together the lemon juice, maple syrup and olive oil in a small bowl. Add salt and pepper as needed.
- Pour the dressing over the salad and toss well to coat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 152
- Sugar: 2g
- Sodium: 247mg
- Fat: 7.7g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0.0mg
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