Arugula and Mixed Bean Salad
Arugula and Mixed Bean Salad
A restaurant-style salad of arugula and four beans tossed in sunflower oil, topped with parmesan shavings and a simple red wine vinaigrette.
Prep: 15 minutes · Cook: 0 minutes
What Is Arugula and Mixed Bean Salad?
A Toronto-restaurant salad of peppery arugula and four beans — chick peas, romano, white and red kidney — lightly oiled, crowned with parmesan shavings and dressed at the table with red wine vinaigrette.
Why Make Arugula and Mixed Bean Salad?
- Four beans make it a meal, not a garnish
- Two oils, two jobs: tossing and dressing
- Parmesan shavings finish it like a restaurant plate
- Fifteen minutes, no stove
- Pairs with grilled or baked fish
Unico Products Used in This Recipe
Ingredients
- 2 heads arugula (carefully washed)
- 1 cup chick peas (canned, drained)
- 1 cup romano beans (canned, drained)
- 1 cup white kidney beans (cannellini) (canned, drained)
- 1 cup red kidney beans (canned, drained)
- 2 tbsp sunflower oil
- parmesan shavings (to top)
- 1/4 cup extra virgin olive oil (for the vinaigrette)
- 2 tbsp red wine vinegar (for the vinaigrette)
- salt and pepper (to taste)
Instructions
- Carefully wash the arugula and dry well.
- Drain all excess liquid from the chick peas, romano beans, white kidney beans and red kidney beans.
- Hand-mix the beans with the arugula and sunflower oil in a medium bowl.
- Place in a serving bowl and top with parmesan shavings.
- Make the vinaigrette: mix the olive oil and red wine vinegar with salt and pepper.
- Drizzle the vinaigrette over and serve.
Cooking Tips
- Dry the arugula thoroughly after washing
- Rinse the beans for the cleanest flavour
- Toss beans and greens with the sunflower oil first — it coats without overpowering
- Shave the parmesan with a vegetable peeler
- Dress lightly at the table; the beans absorb fast
Frequently Asked Questions About Arugula and Mixed Bean Salad
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1. What should I serve it with?
It pairs naturally with simple baked or grilled fish, such as red snapper.
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2. What quantities should I actually use?
None are fixed — a cup of each bean to two heads of arugula balances well; adjust freely.
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3. Why two different oils?
Neutral sunflower oil coats the beans; the olive oil vinaigrette brings the flavour on top.
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4. Can I use a ready-mixed bean blend?
Yes. Two 540 mL cans of Unico Bean Medley, drained and rinsed, bring red kidney beans, chick peas, romano beans and white beans together in one step.
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5. How long does it keep?
Dressed, a few hours; the bean mix alone keeps 2 days refrigerated.
Cooking Guides & Tips
Arugula and Mixed Bean Salad Made Simple
Arugula and Mixed Bean Salad turns four cans into a restaurant first course. Unico chick peas, kidney beans and oils built the original.