• Alissa Love

White Bean & Arugula Salad with Garlic Caper Vinaigrette

Beans are a great way to add protein into your diet and I've been exploring ways to incorporate vegetarian dishes into our diet - and dishes that actually excite me. Behold this garlic caper vinaigrette that marries well with the peppery arugula, and the creamy bites of white bean. I've made this salad thrice in a row since I learnt this recipe.


A vinaigrette is basically the mixing of oil with an acidic component - such as lemon in this recipe. The garlic and capers add a great flavour enhancement that's super addictive!



INGREDIENTS


For the salad

2 cups arugula, washed and dried

1 can white beans, rinsed and drained (you can use any white bean, I used Cannellini beans)

Half a red onion, sliced thinly


For the vinaigrette

1 tablespoon capers, chopped

1 garlic, chopped

2 tablespoon olive oil

Half a lemon, juice

1 teaspoon freshly ground black pepper

Salt to taste


DIRECTIONS


1. If you have a mortar and pestle, I recommend pounding down your capers and garlic first, and adding all other ingredients to make your vinaigrette directly in the mortar.


2. Otherwise chop down the garlic and caper, and add half a juiced lemon, 2 tablespoon olive oil, 1 teaspoon freshly ground black pepper and salt to taste in a bowl. Stir and combine.


3. When ready to serve, in a large bowl - add 2 cups arugula, half a red onion that's been thinly sliced, 1 can of white beans that's been washed and drained - with the vinaigrette. Pour it in spoonful by spoonful to ensure you don't over-dress. I normally have leftovers from this recipe's portion that's enough to make another batch of salad.



ALY'S COOKING TIPS


1. Only add the vinaigrette minutes before you are ready to eat or the vegetables will be soggy.


2. I also recommend adding spoonful by spoonful of vinaigrette so that you don't overdress. Everyone has their preferences!


3. This vinaigrette stores well in the fridge for up to 3 days. I normally have leftovers from this recipe's portion that's enough to make another batch of salad.


4. Vinaigrette works well with all sorts of salads. You can remove the beans for an only vegetable option too.

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