For a potluck picnic, I tried out a new salad recipe: Arugula and Cannellini Bean Salad.
If you choose to give it a try, please note that you may also need someone–as Mitch did for me–to go around the party and say something to the effect of “Hey, I wouldn’t eat that either if I saw it a party, but you really should give it a try because it’s actually really good.” Yes, Mitch went around the party hawking my salad. It was very kind, in an embarrassing kind of way. Here’s where I went wrong: the 101 Cookbooks recipe says to leave the yogurt on the side. I thought, what could it matter to go ahead and dress the salad with it? It matters. Yes, next time I’ll leave the yogurt on the side so that Mitch won’t have to work so hard!
FYI, the salad comes together in just FIVE minutes, and we’ll definitely be having it again especially as summer gears up.
Arugula and Cannellini Beach Salad
3 cups arugula, chopped
1 (14.5-oz) can cannellini beans, drained
1 bunch chives, minced
1 avocado, chopped
1/2 cup almonds, sliced
3/4 cup plain greek yogurt
1/4 teaspoon salt plus more as desired
extra virgin olive oil
In a large bowl, combine the arugula, cannellini beans, chives, almonds, and salt; drizzle with olive oil and mix. Add the avocado and mix gently. Spoon yogurt onto the side for serving.
Source: adapted from 101 Cookbooks