Arugula Bean Salad

Whip up a super-quick Yondu vinaigrette! Yondu's umami helps balance bitter and peppery arugula!
  • Easy


  • 2 servings


  • Seasonality

    All year

  • 2 teaspoons Yondu
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 1 cup cooked or canned cannellini beans
  • 1/2 cup red onion, thinly sliced
  • 2 cup arugula
  • ½ cup cherry tomatoes, halved


    1. Whisk Yondu, lemon juice and olive oil in a bowl for a quick vinaigrette.
    2. Add beans, onion, arugula and tomatoes and toss gently.
    3. Serve immediately, garnishing with lemon zest (optional).

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