Arugula Salad with White Beans

This arugula salad is made with white beans, tomatoes, red onion, shaved parmesan cheese and pine nuts, all tossed in a lemon dressing. A bright and vibrant salad that makes the perfect side dish or lighter main course.

I eat a salad almost every day for lunch, I typically make Tuscan kale salad, brussels sprout salad or this refreshing arugula salad. Arugula salad takes just minutes to make and is full of different flavors and textures.

Green salads are a welcome addition to any meal, and this arugula salad has quickly become a favorite in my house. It’s loaded with fresh vegetables, protein packed beans and savory cheese, all in a simple dressing. Arugula salad pairs perfectly with chicken, fish, beef and pork dishes.

How do you make arugula salad?

This salad starts with a bowl of arugula, which is combined with cherry tomatoes, white beans, shaved parmesan cheese, thinly sliced red onion and toasted pine nuts. A quick and easy lemon dressing goes over the top, then everything is tossed together. Serve your arugula salad immediately and enjoy!

Can you eat raw arugula?

You can absolutely eat raw arugula. Raw arugula is perfect for salads, sandwich and pizza toppings, and you can even make pesto out of it! You can also cook arugula if you prefer and serve it as a side dish or in pasta.

Tips for arugula salad

• I use a mandoline to get super thin slices of red onion.
• You can buy a tub of parmesan cheese shavings, but I find that it tastes best when you buy a wedge of parmesan cheese and make your own shavings with a vegetable peeler.
• To toast your pine nuts, place them in a dry skillet over medium heat and let them cook for 2-3 minutes, stirring occasionally. Watch them carefully as they can burn quickly!
• The dressing for this salad lasts for a week in the fridge, I often make a double batch so that I always have extra dressing on hand.
• This salad is best served immediately because the arugula will eventually start to wilt in the dressing.

Arugula salad variations

There are so many different ways to customize this salad to your preferences. You can even turn it into a hearty main course when you add extra toppings!

• Protein: Add grilled chicken, shrimp or steak to turn this salad into a meal.
• Beans: Try a different type of bean such as chickpeas or Great Northern beans.
• Vegetables: Add other vegetables to the mix such as thinly sliced fennel, cucumbers or carrots.
• Cheese: Try feta or goat cheese instead of parmesan.
• Avocado: Add one diced avocado to the salad.

Is arugula healthy?

Arugula is very healthy and is low in calories and carbs, yet high in fiber. Arugula contains many vitamins and nutrients including Vitamin K, Vitamin B, folate, calcium, Vitamin A and antioxidants.

This salad tastes like something you’d order at a restaurant, but you can instead enjoy it in the comfort of your own home. It’s a great way to get in your greens!

More satisfying salad recipes

• Mediterranean Farro Salad
• Pesto Pasta Salad
• Ramen Noodle Salad
• Cucumber Tomato Salad
• Creamy Cucumber Salad

Print Pin

5 from 3 votes

Arugula Salad

This arugula salad is made with white beans, tomatoes, red onion, shaved parmesan cheese and pine nuts, all tossed in a lemon dressing. A bright and vibrant salad that makes the perfect side dish or lighter main course.

Course Salad

Cuisine Italian

Keyword arugula salad

Prep Time 15 minutes

Cook Time 1 minute

Total Time 16 minutes

Servings 4

Calories 256kcal

Author Sara Welch

Ingredients

For the salad

• 4 cups arugula
• 1 cup cherry tomatoes halved
• 1 cup cannellini beans rinsed and drained
• 1/4 cup red onion thinly sliced
• 1/2 cup parmesan cheese shaved
• 2 tablespoons pine nuts toasted
• 1 tablespoon chopped parsley

For the dressing

• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• salt and pepper to taste

Instructions

• Place the arugula, cherry tomatoes, beans, onion, parmesan cheese and pine nuts in a large bowl.
• In a small bowl, whisk together the olive oil, lemon juice, mustard, salt and pepper.
• Pour the dressing over salad and toss to coat. Sprinkle with parsley and serve.

Nutrition

Calories: 256kcal | Carbohydrates: 11g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 321mg | Potassium: 210mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15.1% | Vitamin C: 18.3% | Calcium: 21.1% | Iron: 10.9%