Turn a humble can of beans into this impressive salad. It's already a main dish, but you can make it heartier by adding seared salmon or sizzled shrimp.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 1 teaspoon zest from clementines. Peel clementines; cut crosswise into 1/4-inch rounds.

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  • In a medium bowl, combine zest, vinegar, mustard, salt, pepper, and sugar; whisk in oil.

  • Add beans and parsley to bowl; toss. Use a slotted spoon to transfer bean mixture to four plates. Add arugula, fennel bulb and red onion to the bowl; toss well. Divide arugula mixture and clementine rounds among plates with beans.

Nutrition Facts

215 calories; fat 9g; saturated fat 1g; carbohydrates 30g; mono fat 6g; poly fat 1g; insoluble fiber 9g; sugars 10g; protein 7g; vitamin a 2115.6IU; vitamin c 73.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 74.3mcg; sodium 400mg; potassium 643mg; calcium 158mg; iron 3.6mg.
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