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Arugula with Cannelini Beans
Originally from Mark Bittman's Simple Salads for the Season article in The New York Times.
Ingredients:
1 16oz can cannelini beans
24 cherry tomatoes chopped
1 bunch fresh arugula roughly chopped
2 cloves garlic
1 sprig fresh rosemary chopped
1/2 teaspoon crushed dried red chili flakes
zest of one lemon
1 tbsp olive oil
Recipe directions:
Mix cannellini beans, chopped cherry tomatoes and arugula. Divide into servings.
Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes, set aside to cool
Stir lemon zest into olive oil/garlic mixture and drizzle over the beans.
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