Description
Creamy white beans, peppery arugula, juicy cherry tomatoes, and salty feta—all tossed in a tangy lemon vinaigrette. This White Bean & Arugula Salad with Lemon Dressing is the kind of fast, fresh meal that makes weeknights feel a little more golden. No cooking, no fuss, just bold flavor in every bite.
Ingredients
- For the Salad:
1 can (15 oz) white beans, rinsed and drained
4 cups fresh arugula
½ small red onion, thinly sliced
½ cup cherry tomatoes, halved
¼ cup crumbled feta cheese
2 tbsp chopped fresh parsley
- For the Lemon Dressing:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp honey
Salt & black pepper, to taste
Instructions
Whisk the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified and smooth.Assemble the Salad
In a large mixing bowl, combine arugula, white beans, red onion, cherry tomatoes, feta, and chopped parsley.Dress It Up
Drizzle with the lemon dressing just before serving. Gently toss to combine, being careful not to mash the beans.Serve Immediately
Plate it up and enjoy fresh!
Notes
Want more crunch? Add toasted walnuts or sunflower seeds.
For a vegan version, skip the feta and swap honey with maple syrup.
This salad is best enjoyed fresh, but components can be made ahead and stored separately.
Don’t overdress—arugula wilts easily, so go light and add more as needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 240 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg