Vegan White Bean Arugula Salad Best Recipe For Quick Weeknights

WHITE BEAN ARUGULA SALAD crackles with peppery arugula, creamy cannellini beans, and citrusy vinaigrette that wakes up every taste bud at first bite. Each forkful mingles silky legumes with crisp greens, juicy tomatoes, and ribbons of fresh basil for a bright melody that screams Summer salad season. Think of it as the nutritious cousin to Arugula Burrata Salad—lighter, faster, and entirely plant-powered. Whether you’re craving Easy Arugula Salad magic for weeknights or hunting for High Protein Bean Salad sustenance after a workout, this bowl delivers vibrant flavor in minutes.

Why You’ll Love This WHITE BEAN ARUGULA SALAD Recipe

• Protein punch: white beans supply 10 g per serving, earning their spot in Vegan Bean Salad royalty.
• Five-minute dressing: lemon, garlic, and Dijon whisk together faster than a drive-thru line.
• Meal-prep hero: ingredients stay crisp for 3 days, perfect for Simple Arugula Salad lunches.
• Color carnival: ruby tomatoes, jade basil, and pearly beans create eye-candy you’ll want to photograph.
• Season-spanning: swap chilled beans for warm sautéed legumes and enter the world of Cooked Arugula Recipes all winter long.

Recipe Snapshot

Ingredients

• 2 cups canned cannellini beans, rinsed – fiber-rich beans for heart benefits.
• 4 cups baby arugula – peppery greens loaded with vitamin K.
• 1 cup halved cherry tomatoes – juicy acidity.
• ⅓ cup thinly sliced red onion – zesty crunch.
• ¼ cup fresh basil ribbons – aromatic lift.
• ⅓ cup extra-virgin olive oil – heart-healthy monounsaturates.
• 2 tbsp fresh lemon juice – bright tang.
• 1 tsp Dijon mustard – emulsifying kick.
• 1 clove garlic, minced – savory depth.
• Sea salt & cracked pepper – to taste.
• Optional: shaved Parmesan – salty finish for non-vegan pals.

Ellie

White Bean Arugula Salad

White Bean Arugula Salad combines creamy cannellini beans, peppery arugula, juicy tomatoes, and fresh basil with a zesty lemon-Dijon vinaigrette. It’s a refreshing, protein-rich dish perfect for warm-weather meals or quick nutritious lunches.

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Prep Time 12 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Course: Main Dish

Cuisine: Mediterranean-Inspired

Calories: 315

Ingredients Equipment Method Notes

Ingredients

  

Salad Ingredients

• 2 cups canned cannellini beans rinsed
• 4 cups baby arugula
• 1 cup cherry tomatoes halved
• 0.33 cup red onion thinly sliced
• 0.25 cup fresh basil cut into ribbons

Vinaigrette

• 0.33 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic minced
• sea salt and cracked black pepper to taste
• shaved Parmesan (optional) for garnish

Equipment

• Mixing bowl
• Whisk

Method

 

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth and glossy.
2. In a large salad bowl, combine cannellini beans, cherry tomatoes, red onion, and basil.
3. Pour the vinaigrette over the bean and veggie mix. Stir gently and let marinate for 5 minutes.
4. Add arugula to the bowl just before serving and toss lightly to combine.
5. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
6. Top with optional shaved Parmesan or additional fresh basil. Serve chilled or at room temperature.

Notes

For meal prep, store the vinaigrette and arugula separately to keep greens crisp. Swap white beans for chickpeas or black-eyed peas to change the flavor profile, or add seared tofu or quinoa for a heartier version.

How to Make the WHITE BEAN ARUGULA SALAD

This Greek Bean Salad–inspired method comes together in one mixing bowl—no stove required.

Step 1: Whisk Vinaigrette

In a small bowl, whisk olive oil, lemon juice, Dijon, garlic, salt, and pepper until glossy.

Step 2: Toss Beans & Veggies

Combine beans, tomatoes, onion, and basil in a large salad bowl.

Step 3: Dress & Marinate

Pour vinaigrette over mixture, stirring gently so beans stay intact; let sit 5 minutes for flavor fusion.

Step 4: Fold in Arugula

Add arugula just before serving to maintain snap.

Step 5: Season to Taste

Adjust salt, pepper, or lemon as needed for a zippy finish.

Step 6: Garnish

Scatter optional Parmesan or extra basil on top.

Step 7: Plate & Enjoy

Dish into shallow bowls and savor your Summer Bean Salad creation.

Pro Tips for Making the WHITE BEAN ARUGULA SALAD

• Pat beans dry after rinsing to prevent watery dressing.
• For Spinach Arugula Salad flair, swap half the arugula with baby spinach leaves.
• Chill lemon before juicing—the cold temp sharpens citrus aroma.
• Upgrade to Arugula burrata Salad by crowning each portion with creamy burrata cheese.
• Batch-cook dried beans on Sunday for a stash of White Bean Salad Recipes all week.

How to Serve WHITE BEAN ARUGULA SALAD

Versatile and bright, this Easy Arugula Salad plays several roles on your table.

• Alongside grilled salmon for a high-protein dinner.
• Stuffed into pita pockets with feta for a portable Greek Bean Salad sandwich.
• Paired with chilled rosé at a picnic.
• Topped with seared tofu for a complete Vegan Bean Salad entrée.
• Layered over quinoa for hearty meal prep bowls.
• Served family-style next to crusty bread and olives.
• Accompanying a charcuterie board for color contrast.
• Finished with burrata for an indulgent brunch centerpiece.
• Added to a lunchbox with berries and dark chocolate.
• Spooned over warm roasted sweet potatoes in cooler months.

Make Ahead and Storage

Storing Leftovers

• Store salad (without arugula) in an airtight glass container up to 3 days.
• Keep arugula in a separate produce bag to preserve crunch.
• Stir in greens just before eating.
• Refresh flavors with an extra squeeze of lemon.

Freezing

• Freeze vinaigrette in ice-cube trays for future salads.
• Do not freeze dressed greens—they lose texture.
• Cooked beans can be frozen up to 3 months.
• Label containers with date and portion size.

Reheating

• No reheating required—serve chilled or at room temperature.
• Warm beans separately if craving a cozy twist.
• Avoid microwaving arugula to keep leaves vibrant.
• Stir lightly to redistribute dressing before serving.

FAQs

What are the health benefits of white beans and arugula?

White beans pack plant protein, iron, and soluble fiber, while arugula offers nitrates that may support healthy blood pressure and digestion.

Can I substitute white beans?

Absolutely—try chickpeas for a Mediterranean vibe or black-eyed peas for a Southern twist.

How can I add flavor without extra calories?

Fold in minced herbs, a splash of red-wine vinegar, or a dusting of smoked paprika.

Can I meal-prep WHITE BEAN ARUGULA SALAD?

Yes—store marinated beans and dressing together, then toss with fresh greens right before eating.

Final Thoughts

White Bean Arugula Salad proves that nutrient-dense ingredients can shine in under fifteen minutes. With pantry staples and garden greens, you’ll craft a dish that feels both gourmet and effortless. Keep this recipe on standby for potlucks, quick lunches, and any moment demanding fresh, feel-good fuel.

For more other delicious recipes, check out this link !!