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Arugula Salad with Asparagus and Cannellini Beans

Searching for vegan salad recipes? This is always a crowd-pleaser! Perfect for a light weekday lunch or as an appetizer for that party you're planning. 

Course Appetizer, Salad, Side Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Vegan Test Kitchen

Ingredients

Salad

  • 2 tbsp extra-virgin olive oil
  • 1/2 red onion. sliced
  • 1 lb asparagus, trimmed and cut into 1 in pieces
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 15 oz can cannelloni beans, rinsed may substitute bean of choice (ie. garbanzo)
  • 6 oz baby arugula

Vinaigrette

  • 2 tbsp + 2 tsp balsamic vinegar
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 3 tbsp extra-virgin olive oil

Instructions

Dressing

  1. In a small bowl whisk together the balsamic vinegar, salt and pepper. Slowly add the olive oil and whisk until incorporated. 

  2. Toss 2 tbsp of the dressing with arugula and divide among plates. 

Salad

  1. Heat 2 tbsp olive oil in a skillet over high heat. When hot add onion slices and cook until they becomes slightly brown, approximately 1 minute. 

  2. Add the asparagus plus 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Cook, stirring occasionally, until crisp (approximately 4 minutes). 

  3. Transfer to a medium sized bowl and add cannelloni beans. Allow to cool for 5 minutes. 

  4. Toss asparagus and beans with remaining dressing and divide among the plated arugula. 

  5. Serve and enjoy!