← All recipes

🥗 Colorful Bean and Arugula Salad with Radishes

363 kcal · 30 min · 4 servings

Ingredients

• 400 g broad beans (fresh and without pods)
• salt
• 150 g arugula
• 60 g radishes
• 2 tbsp pine nuts
• 4 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• 0.5 tsp sugar
• 6 tbsp sunflower oil
• 150 g cream cheese

Instructions

1. 1. Rinse the beans under running water.
2. 2. Bring water with some salt to a boil.
3. 3. Add the beans to the boiling water.
4. 4. Cook the beans for about 8 minutes.
5. 5. Remove the beans from the water immediately and rinse them with cold water to stop the cooking process.
6. 6. Let the beans drain.
7. 7. Peel the skins off the beans.
8. 8. Wash the arugula thoroughly.
9. 9. Remove woody stems or wilted greens.
10. 10. Dry the arugula in a salad spinner.
11. 11. Tear the arugula into smaller pieces if desired.
12. 12. Wash the radishes.
13. 13. Remove the green tops and roots.
14. 14. Slice the radishes into thin rounds.
15. 15. Heat a pan without fat.
16. 16. Add the pine nuts to the hot pan.
17. 17. Toast the pine nuts until they are golden brown.
18. 18. Remove the pine nuts from the pan.
19. 19. Let the pine nuts cool down completely.
20. 20. Put the balsamic vinegar into a small bowl.
21. 21. Add the lemon juice.
22. 22. Add 1 to 2 tablespoons of water.
23. 23. Add the sugar.
24. 24. Add salt.
25. 25. Add the oil.
26. 26. Whisk all the dressing ingredients together well.
27. 27. Season the dressing with salt and pepper to taste.
28. 28. Add the finished dressing to the prepared salad ingredients.
29. 29. Toss everything gently until the salad is evenly coated.
30. 30. Crumble the fresh cheese into small pieces.
31. 31. Make sure the fresh cheese is well drained.
32. 32. Sprinkle the salad with the fresh cheese.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 363
• Protein: 10 g · Fett/Fat: 31 g · Carbs: 11 g