Arugula and Bean Salad

May 6, 2013

Arugula and Bean Salad

Philippe, Tucson CSA

1 cup dry beans
½ bunch arugula, chopped
1 tablespoon herbs (oregano, Herbes de Provence, or Italian seasoning)
Salt and pepper
2 tablespoons olive oil
1 tablespoon lemon juice or vinegar

Soak beans overnight.  Drain.

Place beans in skillet. Cover with water. Boil for 1 hour, with herbs.  Drain.

Toss beans with arugula, olive oil, lemon juice, salt and pepper to taste.

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