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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.
INGREDIENTS
- 1 Can butter beans
- 1 Medium Red Onion
- 1 Navel Orange
- 100g cranberries
- 250g Arugula
- 2 Tbsp Jars of Goodness Coriander Lime Vinaigrette
METHOD
- Drain and rinse 1 can butter beans and set aside. Wash the salad leaves and let air dry or spin in a salad spinner.
- Slice onion lengthwise in half then thinly slice into wedges lengthwise.
- With a sharp knife cut away the orange peel including the pith underneath the skin, then slice into disks.
- 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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