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Arugula and White Bean Salad

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This nutritious combination will satisfy without weighing you down and the beans are an excellent source of fiber.

Ingredients
2 cups dried white northern beans, soaked in water overnight (or 2 cans organic white beans)
2 cloves garlic
1 3-inch stem of rosemary (leaves removed), or 3/4 tsp dried
1 Tbs red wine vinegar
3 Tbs sherry vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1/3 cup olive oil
1 bunch arugula, washed, stems removed, and chopped fine
3 to 4 Roma tomatoes, finely diced
1/4 cup chopped kalamata olives

Directions
Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans.

In a blender or food processor, add the garlic, rosemary, vinegars, salt, and pepper. Blend while slowly adding the olive oil.

Add the beans, arugula, tomatoes, and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.

Yield: 6 servings

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