Potato, White Bean & Arugula Salad








This recipe was a hit at two barbecues this past weekend! It’s easy to make, and full of flavor and texture. Plus, there is minimal cleanup when you’re done making it. Enjoy!


1 lbs small fingerling potatoes
1/2 lbs cherry tomatoes – I went for the mini heirloom variety
1 small red onion quartered & sliced very thin
1/4 lbs carrots, finely chopped
1 1/2 cups cooked white beans
2 cups arugula
1 tsp chili powder
3 tbsp olive oil
salt to taste


1 Bring a large pot of water to boil. Carefully place potatoes in the boiling water. Cook until tender. Drain and set aside.
2 Heat a large frying pan over a medium flame. Add about 3 tbsp olive oil to the hot frying pan, along with the onion and tomatoes. Cook over medium flame, turning every few minutes, until onions begin to become translucent.
3 Reduce to a low flame and cover. Cook for about 5-7 minutes, or until all tomatoes have split. Use your spatula or spoon to gently press the tomatoes to further release the juice & seeds inside. Replace the cover & let cook for another 5 minutes.
4 Mix in the carrots and white beans. Cover and allow to cook for about 10 minutes.
5 While that’s cooking, slice your potatoes into approximately 1 inch pieces and sprinkle with salt to taste.
6 Add the potatoes and chili powder. Shut flame and stir.
7 Allow mixture to come to room temperature. Fold in the arugula 1/2 cup at a time. Salt entire dish to taste (optional), and serve.

after pressing the tomatoes









Adding carrots later in the process keeps them firm.









salted and sliced fingerling potatoes

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