Breaking out of a (Rye) Rut: Salad for Dinner

by mukwritesbooks

Happy Father’s Day!

N told me a couple months ago that she was going to try to make a non-bread/pasta/rice-based dish once a week. It would be a good challenge, she said, keep her creative in what she cooked. Being a normal younger sibling, naturally I wanted to do exactly what she did.

I’ve tried to keep the once-a-week rule in mind, sometimes making soup, other times roasted potatoes & vegetables. But recently I became lazy, and especially after buying a large loaf of rye bread early last week, a lot of my recent meals have featured, well, rye bread. Finally, I decided that my lazy Sunday trip to the grocery store would be a good time to pick up some new ingredients: cannellini beans and arugula. I’m really not a big salad person, but I enjoy the spicy flavor of arugula.

So I ended up making a bean & arugula salad. That with a boiled egg ended up being quite a filling dinner – plus a small bowl of Greek vanilla yogurt for dessert.

Even if you aren’t able to drain all of the can liquid from the beans, don’t worry. Any leftover liquid actually adds some thickness to the vinaigrette and keeps the arugula moist.

Cannellini Bean & Arugula Salad

Ingredients (for 2 servings)

1 15.5-oz. can cannellini beans

3 large handfuls of arugula, roughly chopped

1/4 onion, chopped (red would be ideal, but I ended up using white)

1/2 tomato, chopped

1-2 tablespoons balsamic vinaigrette


Drain the cannellini beans and empty them into a large mixing bowl. Add the onion, tomato, and arugula. Drizzle the vinaigrette over the salad and toss. Enjoy!