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A large wooden salad bowl full of Marinated Italian White Bean Arugula Salad resting on a cream and green striped linen napkin with wooden salad spoons. Nearby is a cut lemon, fennel fronds, chopped pistachios and a small wooden bowl with a serving of salad and gold fork.

Marinated Italian White Bean Arugula Salad - Quick, No Cook

Layla @ Poppy Trail Table
Marinated Italian White Bean Arugula Salad is everything you want in a warm-weather recipe: no cooking, super flavorful, and made with simple fresh ingredients and a few pantry staples.
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 365 kcal

Equipment

  • Colander or strainer - For rinsing the beans thoroughly
  • Cutting board and sharp knife - For prepping vegetables and herbs
  • Measuring cups and spoons - For accurate ingredient proportions
  • Small mixing bowl - Preferably glass or ceramic for marinating beans
  • Large Spoons or Salad Tongs - For gentle handling without breaking beans
  • Airtight storage container - If making ahead or storing leftovers
  • Large mixing bowl - To combine everything with room to toss
  • Small whisk or jar - For mixing the vinaigrette

Ingredients
  

  • 1 15 oz can cannellini beans, drained and rinsed
  • 5 ounces salad greens arugula & baby kale
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes adjust to taste
  • Salt and freshly ground black pepper to taste
  • ½ cup fennel thinly sliced
  • ⅓ cup shallot or red onion thinly sliced
  • 2 tablespoons fresh basil leaves thinly sliced
  • 2 tablespoons fresh Italian parsley chopped
  • 2 tablespoons fennel fronds chopped
  • ⅓ cup crumbled feta cheese
  • ¼ cup pistachios chopped

Instructions
 

  • Step 1: Make the dressing: In a bowl or jar, whisk or shake together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, red pepper flakes, salt, and pepper until well combined and slightly emulsified.
  • Step 2: Marinate the beans: Pour canned cannellini beans into a colander and rinse well under cold water. Let them drain completely. In a small mixing bowl, pour half the salad dressing over the beans and gently stir. Reserve the other half to dress the salad. Cover and let rest for at least 15 minutes, or refrigerate overnight and make the salad the next day for maximum flavor in the beans. The longer it sits, the more the flavors permeate the beans. Proceed with the remaining steps once your beans have marinated to your liking.
  • Step 3: Soak the shallot or red onion in ice water: Place the sliced shallot (or red onion) in a small bowl of ice water for about 5 minutes. This quick step mellows the sharp flavor while maintaining crispness. Drain well before using.
  • Step 4: Prep the remaining ingredients: For the fennel, trim off the stalks and fronds, reserving about 2 tablespoons of the feathery fronds. Peel away any tough outer layers, then slice the bulb in half lengthwise and remove the triangular core from each half. Place the halves cut-side down and slice crosswise into thin half-moons, about ⅛-inch thick. Coarsely chop the reserved fronds. Next, prepare the other herbs: roughly chop the parsley and thinly slice the basil. Finally, roughly chop the pistachios.
  • Step 5: Assemble: Add the salad greens, beans, veggies, and herbs to a big bowl. Pour the vinaigrette over the top and fold gently to combine, being careful not to mash the beans. Top with feta cheese and chopped pistachios.
  • Step 6: Taste & adjust: Before serving, add more salt, more red pepper, a splash of vinegar, or a drizzle of olive oil if needed.

Notes

Tips for Success

  • Marinate longer for more flavor - Letting the beans sit for a few hours or overnight deepens the flavor.
  • Serve at room temp - Flavors are more vibrant when the salad isn’t fridge-cold.
  • Use good olive oil - Since this is a raw dish, the quality of oil really shines through.
  • Chop evenly - For a balanced bite, try to keep the veggies roughly the same size.
  • Don't skip the bean rinse -This crucial step removes excess starch and sodium while preventing a murky appearance in your finished salad.
  • Gentle folding technique - Use a silicone spatula and a gentle folding motion when mixing to keep the beans intact. Vigorous stirring can break them apart and create a mushy texture.
  • Double the batch - This salad stores well, so it’s perfect for meal prep.

Storage Instructions

Refrigerator Storage: Store prepped components in a separate airtight container in the refrigerator for up to 4 days. The beans will continue absorbing the dressing flavors, making it even more delicious on day two.
Make-Ahead Jar Salads: To turn this recipe into easy grab-and-go jar salads, layer them in a quart-sized mason jar to keep everything fresh and crisp until you are ready to eat!
  1. Bottom Layer - Dressing and beans, this will keep the greens from getting soggy
  2. Second Layer - fennel and shallots
  3. Third Layer - feta then herbs
  4. Top Layer - salad greens and pistachios on top
Pour the jar out into a bowl and gently mix, then enjoy!

Nutrition

Calories: 365kcalCarbohydrates: 25gProtein: 11gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 11mgSodium: 211mgPotassium: 776mgFiber: 7gSugar: 3g
Nutrition Facts
Marinated Italian White Bean Arugula Salad - Quick, No Cook
Amount per Serving
Calories
365
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
17
g
Cholesterol
 
11
mg
4
%
Sodium
 
211
mg
9
%
Potassium
 
776
mg
22
%
Carbohydrates
 
25
g
8
%
Fiber
 
7
g
29
%
Sugar
 
3
g
3
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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