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An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

M A D E  W I T H  L O V E  I N  K E N Y A

Citrus White Bean Salad

Preparation time: 20 minutes

The spiciness of the arugula, the creaminess of the butter beans, the acid from the oranges and cranberries, coated in our Coriander Lime Vinaigrette, makes this salad a harmonious bite.    



  1. Drain and rinse 1 can butter beans and set aside. Wash the salad leaves and let air dry or spin in a salad spinner.
  2. Slice onion lengthwise in half then thinly slice into wedges lengthwise.
  3. With a sharp knife cut away the orange peel including the pith underneath the skin, then slice into disks.
  4. To a large mixing bowl toss in the washed arugula, sliced onion, cranberries, drained butter beans and sliced orange then dress with coriander and lime vinaigrette. Toss the salad a few times to get everything well coated in the dressing. Serve immediately or refrigerate for up to 2 days.

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