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Warm Bean & Arugula Salad

558 kcal; 2335 kJ; 21 g protein; 59 g carbohydrates; 46 g net carbs; 13 g
dietary fiber; 7 g total sugars; 0 g added sugars; 29 g total fat; 4 g saturated
  • 4 cups (170g) arugula (rocket)
  • 2 tablespoons (30ml) coconut oil
  • 1 medium red onion, finely chopped
  • 4 cloves garlic, minced
  • 1 BPA-free canned (420g) low-sodium white beans, rinsed
  • 1/4 cup (60ml) low-sodium organic chicken broth
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (40g) fresh parsley, chopped
  • Pepper to taste


  1. Add oil, onion and garlic to a pan over medium heat. Stir occasionally for 3-5 minutes or until onion is translucent.
  2. Add in the broth and the beans and cook until the combination thickens (about 10 minutes)
  3. Place arugula in a large bowl. Add the bean mixture and lemon juice, toss to coat. 
Tip: Toss with arugula right before serving. Store beans separate from greens.


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