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Italian Arugula Salad with Beans

This salad calls for arugula, but the mild mizuna and ruby spikes greens will works well, too.


For the salad:

  • 1 cup diced tomato
  • 1 15 ounce can of cannelini beans
  • 6 cups torn arugula
  • ½ cup thinly sliced onion (red looks best)
  • 2 tablespoons Parmesan cheese
  • ½ cup thinly sliced basil
  • 1 teaspoon grated lemon rind
  • 1 ½ tablespoon lemon juice
  • ½ teaspoon fennel seeds, toasted and crushed


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fennel seeds, toasted and crushed
  • ¾ teaspoon honey
  • Pinch black pepper


Combine first nine ingredients in a bowl, cover and chill. Prepare vinaigrette by combining the oil and remaining ingredients in a small bowl, and stirring with a whisk. Add to salad and toss well. Served 3-4

Submitted by Lorraine Glazar, Tucson CSA