• 1 (15-ounce) can cannellini beans, drained and rinsed (or 1¾ cup cooked cannellini beans)
  • 1 (12-ounce) package frozen artichokes, thawed
  • ½ cup chopped red onion
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons herb-infused olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 ounces baby arugula


  1. Combine the cannellini beans, artichokes, and red onion in a large bowl.
  2. In a small bowl, whisk together the lemon juice, oil, salt, and pepper.
  3. Pour the dressing over the beans and stir to coat.
  4. Add the arugula a few handfuls at a time, tossing to coat and wilt slightly.
  5. Refrigerate for 30 minutes before serving to blend the flavors.


Serves 3 as a vegan main course, or 4-6 with added protein

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