Organic Arugula Salad with Curried Cannellini Beans

The Table | A Collection of Organic Nourishment by Raychel Fox

A simple salad built from fresh vegetables, peppery arugula, and roasted cannellini beans seasoned with curry. The beans develop a crisp exterior in the oven while remaining tender inside, adding texture and substance to the salad. Fresh garlic, olive oil, and a small touch of curry bring everything together in a way that feels both nourishing and satisfying.

Ingredients

For the Curried Cannellini Beans

• 1 can of organic cannellini beans, drained and rinsed

• 2 tablespoons organic extra-virgin olive oil

• ½ teaspoon curry powder

• ¼ teaspoon sea salt

For the Salad

• 4 cups arugula, roughly chopped

• 1 cucumber, diced into bite-sized pieces

• 1 orange bell pepper, diced into bite-sized pieces

• 1–2 tablespoons organic extra-virgin olive oil

• ⅛ teaspoon curry powder, or up to ¼ teaspoon for a stronger curry flavor

• Sea salt, to taste

• 2–3 small cloves garlic, finely minced

Optional: Garlic powder may be substituted for fresh garlic, though fresh garlic is recommended whenever available.

Directions

1. Preheat the oven to 400°F.

2. Drain and rinse the cannellini beans. Place them on a baking sheet and toss with the olive oil, curry powder, and sea salt.

3. Roast for 30 minutes until the beans develop a crisp exterior.

4. Remove from the oven and allow the beans to cool completely, about 10 minutes.

5. While the beans roast, prepare the salad. Add the arugula, cucumber, and orange bell pepper to a large bowl.

6. Add the minced garlic, olive oil, curry powder, and sea salt. Toss well to combine.

7. Taste and adjust with additional olive oil or sea salt if desired. Keep the curry powder light, as the roasted beans will add additional curry flavor to the finished salad.

8. Once the beans have cooled, add them to the salad and toss gently to combine.

9. Serve immediately.

Raychel's Notes

• Fresh garlic is highly recommended and gives this salad its best flavor.

• Start with only ⅛ teaspoon curry powder in the salad itself. A little goes a long way, and the roasted beans already carry plenty of curry flavor.

• Organic ingredients are always preferred when available, but they are not required to enjoy this recipe. If using conventional produce, consider soaking vegetables in a mixture of water and baking soda for up to an hour before rinsing, drying and preparing them.

• The roasted cannellini beans add a satisfying texture, making this salad feel more substantial than a traditional green salad.

• This recipe is easy to adapt based on what you have available. Additional vegetables can be added, but keeping the ingredient list simple allows the curry, garlic, and fresh vegetables to shine.