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White Bean Salad with Olives and Arugula

White Bean Salad with Olives and Arugula


  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons sesame oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons sherry wine vinegar
  • 1/4 teaspoon sea salt, plus more to taste
  • 2 15 ounce cans cannellini beans, drained and rinsed
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, stemmed, seeded, and diced
  • 1/2 small red onion, chopped
  • 3/4 cup pitted Kalamata olives, chopped
  • 3 tablespoons chopped fresh basil
  • 3 cups wild arugula leaves
  • 1 cup cherry tomatoes, halved
  • 1/3 cup toasted sesame seeds
  • fresh ground black pepper


  1. Make the dressing: In a large bowl, whisk together the olive and sesame oils, lemon juice, vinegar, and salt.
  2. To the dressing, add the beans, carrots, bell pepper, onion, olives, and basil. Toss until coated. If you're preparing it in advance, cover and refrigerate.
  3. Before serving, toss in the arugula, tomatoes, and sesame seeds. Season with salt and pepper to taste.

Nutrition Information

Per serving: 287 kcal cal., 20 g fat) (224 mg sodium, 7 g fiber, 7 g pro., 24 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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