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20 minute dinner recipes

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Warm Bean & Arugula Salad


From EatingWell:  February/March 2006, EatingWell for a Healthy Heart Cookbook (2008)

In this salad, saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.

6 servings | Active Time: 35 minutes | Total Time: 35 minutes



  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.


Per serving : 195 Calories; 11 g Fat; 2 g Sat; 7 g Mono; 4 mg Cholesterol; 23 g Carbohydrates; 10 g Protein; 7 g Fiber; 453 mg Sodium; 520 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 lean meat, 2 fat

Tips & Notes