The play of textures is a pleasure. The beans are rich and creamy, and the arugula peppery which brings a warmth to your mouth. The onions have a satifying crunch, and the tomato flavor is super dense from roasting that they almost taste sun-dried. The fresh herbs bring that woodsy, bright, freshness to the dish that rounds it all out.
Use this for potlucks, picnics, work lunches, and Wednesday night dinners.
- 2 cans white butter beans, rinsed and drained
- 5-8 small roma tomatoes, or 10-15 cherry, halved
- 1/4 to 1/2 cup very thinly sliced onion (I use pickled onions, which I always have on hand...non-pickled is fine. Or place them vinegar overnight to quick pickle).
- 1 cup torn arugula pieces (or other green lettuce)
- 1/4 cup fresh herbs, any kind
The dressing is simple and light:
- 1 tbs mustard (any kind)
- 2 tbs vinegar (any kind)
- 1 tbs olive oil
- salt and pepper
- Shake in a jar and adjust for taste (add more oil, or more vinegar).
Roast the tomatoes in a high oven (425-degrees) for 15-20 minutes until they begin to look roasted. Remove and let cool for a few minutes. Then, toss all the ingredients together in a bowl. Serve with crusty-toasted GF bread.
This is great as a side dish, or with a piece of white fish, pork or chicken as a main.