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.