Bean salad with arugula

Posted May 22, 2010

One of my son's favorite dishes is also one of the easiest I make: chickpeas and black beans in a mustardy balsamic vinaigrette. We made some for lunch yesterday, then a neighbor came by in the afternoon to give me some fresh arugula from her garden. I tossed some greens into the bean salad, and oh my goodness, deliciousness was transformed into bean perfection. The bitterness of the arugula so wonderfully complimented the softness of the beans and the tanginess of the vinaigrette.

Granted, my 3-year-old wanted his beans without greens. But that just meant more arugula for me!

I frequently make this salad for pot-luck parties, especially when I'm short on time. I also pretty much always have all the ingredients in my pantry. I don't always have arugula around. But the bean salad is still fantastic without it. It's just better and more special with it.

Chickpea and black bean salad with arugula in a mustard balsamic vinaigrette -- prep time: 5 minutes; serves 8 to 10

Ingredients

2 cans of chickpeas, drained and rinsed

2 cans of black beans, drained and rinsed

1 - 2 cups arugula for serving, washed and dried

1 tablespoon seedy French mustard

2 tablespoons virgin olive oil

1/3 - 1/2 cup balsamic vinegar (I use a lot of vinegar because I like my dressing strong, and the strength is diluted once you put it on the beans.)

1/2 teaspoon coriander

1 garlic clove, finely minced (or a dash of garlic powder)

salt and freshly ground pepper to taste

Directions

Place beans in a large bowl. In a medium sized jar with lid, place all dressing ingredients. Close lid tightly and shake well to incorporate. (You could use a blender or hand blender instead. But it's so quick and easy in a jar.) Pour dressing over beans and stir well to coat. You can serve immediately, but the salad tastes best when you let it sit in the fridge for several hours or a day.

When you're ready to serve, place some arugula leaves in individual bowls and scoop some bean salad over the leaves.