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:
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1 can (15 oz) white beans, rinsed and drained
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4 cups fresh arugula
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½ small red onion, thinly sliced
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½ cup cherry tomatoes, halved
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¼ cup crumbled feta cheese
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2 tbsp chopped fresh parsley
- For the Lemon Dressing:
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3 tbsp olive oil
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1 tbsp fresh lemon juice
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1 tsp Dijon mustard
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½ tsp honey
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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.
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For a vegan version, skip the feta and swap honey with maple syrup.
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This salad is best enjoyed fresh, but components can be made ahead and stored separately.
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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