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Warm Italian-Bean Salad

When dinner plans were canceled last night, here's what Mother Hubbard found in the cupboard:  
(1/2 hr total prep time, serves 3 - 4) 
All ingredients found at Trader Joe's
Warm Italian-Bean Salad
2 Tbsp extra virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
1 15 oz can chopped organic tomatoes, with juice (I like the fire roasted one)
2 cans Italian cannellini beans, drained, reserving 1/2 cup liquid)
1/4 cup pesto
4 cups organic arugula, chopped to make 2 cups
1 organic yellow pepper, cubed
2 cans "light" tuna, packed in olive oil,drained  (avoid albacore or white tuna as it has more mercury)
lemon juice from whole small lemon or 1/2 large lemon - to taste
1. In large skillet, heat olive oil over med heat for a minute, add chopped onion, saute over med-low heat til beginning to caramelize.  Stir often. (15 min)
2. Add 4 cloves minced garlic, stir for a minute.
3. Add tomatoes & their juices, cannellini beans with 1/2 cup of their liquid, 1/2 tsp celtic grey sea minerals (or sea salt), let simmer for 10 min on med-low heat while you prepare the salad base:
salad base:
1. To the chopped arugula, add the yellow pepper and drained tuna, along with 1/4 - 1/2 tsp celtic grey sea minerals, stir and add lemon juice to taste. (I like a lot and use the whole lemon)
2.  At the last minute, add 1/4 cup pesto to the BEAN mix, stir to dissolve and heat but not boil the pesto.
3.  Heap a large scoop of salad into a flat soup bowl, add a large scoop of the warm bean mix. 
You have a very high fiber, medium protein, high antioxidant meal that will keep your tummy and your arteries happy.  The onions, garlic and large amount of arugula will help detoxify the mercury in the tuna.