It was a busy weekend of house hunting (I think we finally found the perfect rental), errands, celebrations with friends (we found this gem), hiking, catching up on work, training the new Kappa officers at Stanford and cooking.
After all that running around I was hoping to find a quick, packable lunch option for Monday. And I had a bit of time to whip something up Sunday afternoon.
White bean salad
Cue the search for a good bean salad - easy to transport and long lasting in the fridge.
This recipe is a mishmash of ingredients and methods from both Ina and Simply Recipes.
1 14.5-ounce can white beans, drained
1/4 cup chopped red onion
Generous squeeze of lemon juice (1/2 lemon)
4 tablespoons extra virgin olive oil
1 ounce sun-dried tomatoes in oil, drained and small diced
1 clove minced garlic
1 tablespoon finely chopped rosemary
1/2 teaspoon red pepper flakes
2 ounces thinly sliced prosciutto, small diced*
2 ounces baby arugula
Salt and freshly ground pepper to taste
*I had bacon on hand, so I put it in the oven to bake, then chopped to add to the warm salad at the end.
Heat 2 tablespoons oil in a large saute pan over medium heat. Add the red onion and saute for 5 minutes until softened.
Add 2 more tablespoons of olive oil. Then add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 3-5 minutes, until fragrant.
Pour the hot oil mixture over the beans, tossing well to combine. (I added the chopped, cooked bacon at this stage.) While warm, stir in lemon juice, salt and pepper to taste.
Serve warm or at room temperature in a large bowl surrounded by baby arugula.
So much for work week planning. This ended up being our lunch Sunday. It was so darn good that we gobbled it all up while it was nice and warm.
The peppery argula is a necessary addition to cut the bean salad's rich elements, and it wilted nicely under the warm dressing.
I'll be doubling the recipe in the future so I can ensure some leftovers for the work week.