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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.

  • 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.


Make Ahead Tip: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

195 calories; protein 9.7g 19% DV; carbohydrates 23.5g 8% DV; exchange other carbs 1.5; dietary fiber 6.9g 28% DV; sugars 2.7g; fat 10.6g 16% DV; saturated fat 1.5g 8% DV; cholesterol 3.7mg 1% DV; vitamin a iu 845.1IU 17% DV; vitamin c 13.3mg 22% DV; folate 133.7mcg 33% DV; calcium 115mg 12% DV; iron 2.2mg 12% DV; magnesium 17mg 6% DV; potassium 520.1mg 15% DV; sodium 453.1mg 18% DV; thiaminmg 3% DV.

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Rating: 4 stars
I have made this a few times now and I LOVE it! I also like to add a can of Muir Glen Fire Roasted tomatoes and while my boyfriend was on the Engine 2 Diet I made a vegan version by just omitting the prosciutto! Deliciouso! Read More