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Arugula and Cannellini Salad With Olive Vinaigrette

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“I think this is from Martha Stuart Living magazine. Add more water as needed- this is a thick vinaigrette.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make vinaigrett: Combine olives and the water in the bowl of a food processor. Process until olives are finely chopped. Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
  2. In a medium bowl, combine beans, tomatoes, and red onion, and gently toss.
  3. Pour vinaigrette over bean mixture and toss to coat.
  4. To serve: divide argula leaves among four plates and mound bean mixture on top.

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