Bean and Fig Salad
Ingredients
30 oz.
canned cannellini beans, rinsed and drained
6-8
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
¼ oz. (approx.)
chopped fresh Italian parsley, to taste
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 dressing to taste.
- Season with pepper; garnish with parsley.
- Serve immediately or store, covered, in the refrigerator for up to 3 days.
