If you’re feeling the need for some lighter fare after yesterday’s Thanksgiving festivities, you certainly came to the right place. Over the next few days, I will be posting several light dishes that will get you back to feeling like your lean and clean self in no time, all without ever feeling hungry or unsatisfied.
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First up of those dishes is this white bean arugula salad, which is truly a salad for all seasons. The simple pairing of cannellini beans, organic corn and creamy avocado taste outstanding against the peppery arugula and cumin lime vinaigrette. Aside from its’ delicious flavor, this salad couldn’t be easier to throw together when you are looking for a quick and healthy meal. Try this as a meal on its’ own or pair it with a lighter meat such as turkey, chicken or fish for something slightly heavier.
- 5 packed cups of organic arugula
- 1 (15oz) can organic cannellini beans; drained and rinsed.
- 1 cup frozen organic corn; thawed
- 1 medium ripe avocado; cubed
- Fresh cracked black pepper over top
- **Dressing:
- 1 clove crushed, minced garlic
- 1 tsp. onion powder
- 2 Tbsp. red wine vinegar
- 1/2 a lime; juiced
- 1/2 tsp. dijon mustard
- Kosher salt and fresh ground pepper to taste
- 1/4 cup pure olive oil
- 1 tsp. cumin
- In a large mixing bowl, combine arugula, rinsed cannellini beans and thawed corn.
- Add in cubed avocado chunks and season with freshly cracked black pepper.
- In a small/medium dish, combine all dressing ingredients, whisking thoroughly.
- Add salt and pepper to taste.
- Pour finished dressing over salad, small amounts at a time, and mix salad to coat evenly.
- Plate and Serve.