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Warm Bean & Arugula Salad

Warm Bean & Arugula Salad

Nutrition Facts
  • cal. (kcal) 196
Warm Bean & Arugula Salad
  • Makes: 6 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 24


  • 1 ounce prosciutto, thinly sliced, cut into strips
  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion, finely chopped
  • 4 cloves garlic, minced
  • 2 15 - ounce can white beans, rinsed
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh parsley
  • Freshly ground pepper, to taste
  • 8 cups arugula


  1. Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
  2. Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.
  3. Tip: MAKE AHEAD TIP: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 196 cal., 11 g total fat (2 g sat. fat), 4 mg chol., 430 mg sodium, 24 g carb. (7 g fiber), 9 g pro.