Tuscan bean and wilted arugula salad (recipe)

Tuscan bean and wilted arugula salad (recipe)
Name	Tuscan bean and wilted arugula salad
Ingredients	Bay leaf • Salt • Fresh ground black pepper • Extra virgin olive oil • Garlic cloves • Fresh lemon juice • Baby arugula • Red onion
Cooktime (in hours)	1.5
Preptime (in hours)	0.25
Totaltime (in hours)	1.75
Keto friendliness	Keto friendly
Calories	57
Fat	4
Protein	1.8
Carbohydrate	4.6
Fiber	0.7
Net carbohydrates	3.9
Sugar	1.4
Saturated fat	0.6
Cholesterol (mg)	0
Sodium	298.5
Servings	6
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tuscan bean and wilted arugula salad (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Recipe instructions

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Place beans in a large saucepan.
2. Cover with water to 3 inches above beans; add bay leaf. Bring mixture to a boil. Reduce heat; simmer, uncovered, 1 hour and 15 minutes or until tender. Drain beans; discard bay leaf.
3. Place beans in a large bowl; sprinkle with 1/4 teaspoon salt and pepper. Let stand 5 minutes. Drizzle with 1 teaspoon oil; toss gently to coat.
4. Heat 4 teaspoons oil in a small nonstick skillet over medium heat. Add garlic; sautv 45 seconds or just until garlic begins to brown.
5. Remove from heat; stir in juice. Place arugula in a large bowl; sprinkle with 1/2 teaspoon salt.
6. Add warm bean mixture, garlic mixture, and onion; toss gently to combine.
   
   Food tags
   Vegetable, European, Low Protein, Low Cholesterol, Healthy,

Tuscan bean and wilted arugula salad (recipe) details

Time:
Prep Time in Hours and Mins:1H45M

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