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🍽️ Creamy leaf salad with white beans

150 kcal · 30 min · 4 servings

Ingredients

• 200 g dried broad white beans (or 400 g from the can)
• 1 bay leaf
• salt
• pepper (from the mill)
• 1 bunch arugula
• 3 tbsp olive oil
• 1 red onion
• 1 clove garlic
• 200 g vegetable cubes (tomato, carrot, pepper)
• juice of one lemon
• 200 g mixed leaf salad (e.g. romaine, radicchio, oak leaf, lollo rosso)

Instructions

1. 1. Place the dried beans in a bowl and cover them completely with water. Let them soak overnight.
2. 2. Put the soaked beans into a pot. Add 1 liter of fresh water and one bay leaf.
3. 3. Cook the beans over medium heat for about 1 hour until they are soft.
4. 4. Rinse the cooked beans briefly with hot water. Remove the bay leaf.
5. 5. Wash half of the arugula well and spin it dry.
6. 6. Roughly chop the arugula greens and blend them finely with the oil in a blender or using a hand blender.
7. 7. Stir the lemon juice into the arugula mixture. Season it with salt and pepper to taste.
8. 8. Peel the red onion and the garlic clove.
9. 9. Chop the onion and garlic finely.
10. 10. Mix the chopped onions and garlic with the vegetable cubes and the arugula puree mixture.
11. 11. Add the cooked beans to the vegetable mixture. Mix everything well.
12. 12. Let the salad marinate for about 3 hours to allow the flavors to blend well.
13. 13. Wash the remaining salad leaves and the rest of the arugula. Spin them dry.
14. 14. Arrange the salad leaves on the plates.
15. 15. Take the bean mixture and arrange it nicely on top of the salad.

Nutrition per serving

• kcal: 150
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 12 g