White Beans with Squid, Arugula, and Cherry Tomatoes
A fresh and light Mediterranean-style salad combining tender squid, creamy white beans, peppery arugula, and sweet cherry tomatoes, all dressed in a bright lemon and olive oil vinaigrette.
4 servings
8 min
Ingredients
- •1 pound cleaned squid, bodies and tentacles separated
- •3 cups baby arugula
- •1½ cups cherry tomatoes
- •1 cup cooked white beans
- •⅓ cup extra-virgin olive oil
- •2½ tablespoons fresh lemon juice
Cooking Instructions
- 1.
Steam squid bodies and tentacles until tender, about 3 minutes. Transfer to plate and cool to lukewarm.
3 min
- 2.
Cut squid bodies into 1/2-inch-wide rings. Cut squid tentacles in half if large. Transfer squid to large bowl. Add baby arugula, cherry tomatoes, beans, olive oil, and 2 tablespoons lemon juice. Toss gently to blend, adding more lemon juice, if desired. Season with salt and pepper.
5 min
- 3.
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