Bean and Fig Salad
Ingredients
30 oz.
canned cannellini beans, rinsed and drained
6
(up to 8)
dried Mission figs, thinly sliced
½ cup
chopped walnuts, toasted
¼ cup
(approx.)
thinly sliced red onion
¼ cup
Mustard Vinaigrette, plus 2 tbsp. (approx.) to taste, divided
1 oz.
(approx.)
fresh arugula or baby spinach leaves, stemmed
- freshly ground Kowalski's Black Peppercorns, to taste
- chopped fresh Italian parsley, for garnish (optional)
Directions
- In a large mixing or salad bowl, combine first 4 ingredients (through onion).
- Drizzle with ¼ cup vinaigrette; toss to coat. Fold in greens; drizzle with additional vinaigrette to taste.
- Season with pepper; garnish with parsley. Serve immediately.
Tasty Tip:
- To make this salad up to 3 days ahead of time, assemble it without arugula or spinach. Toss with desired greens when ready to serve.
