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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.

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; carbohydrates 23.5g; dietary fiber 6.9g; sugars 2.7g; fat 10.6g; saturated fat 1.5g; cholesterol 3.7mg; vitamin a iu 845.1IU; vitamin c 13.3mg; folate 133.7mcg; calcium 115mg; iron 2.2mg; magnesium 17mg; potassium 520.1mg; sodium 453.1mg.

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