Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | bunch arugula |
| 1 | can (19 oz/540 mL) white kidney beans, drained and rinsed |
| 1/4 cup | slivered red onion |
| 1 tsp | grated lemon zest |
| 2 tbsp | fresh lemon juice |
| 2 | cloves garlic, minced |
| 1/3 cup | extra-virgin olive oil |
| salt and pepper | |
| 2 | ripe tomatoes, sliced |
| 1/3 cup | black olives |
Directions
1. Remove stems from arugula, wash well and dry. Reserve some of the nicest leaves to make a border around the edge of a shallow bowl or platter. Tear the other leaves into small pieces and set aside with whole leaves in the refrigerator. 2. In a medium bowl, combine the beans and red onion. 3. In a small bowl, whisk together the lemon zest, lemon juice and garlic. Slowly whisk in the oil until emulsified. Season with salt and pepper to taste. Reserve 2 tbsp of the dressing: pour the remainder over the bean mixture and toss to coat. Cover and let stand at room temperature for 1 hour for flavours to develop. (Beans can be refrigerated for up to 4 hours. Bring to room temperature to serve. 4. Arrange sliced tomatoes around edge of bowl with arugula leaves. Gently stir torn arugula into bean mixture and mound in centre. Drizzle border of arugula and tomato slices with reserved dressing. Garnish salad with black olives to serve. Makes about 3 main course servings or 6-8 first course servings.
Source: www.internationaloliveoil.org