Arugula and Cannellini Salad with Olive Vinaigrette

• 1/2 cup pitted oil-cured olives, such as Nicoise (about 36)
• 1/4 cup water
• 1 garlic clove
• 1/2 cup packed fresh basil leaves
• 2 teaspoons sherry vinegar
• 1/2 teaspoon ground cumin
• 1 15 1/2-ounce can white beans, rinsed and drained
• 1 1/2 cups pear, grape, or cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 bunch arugula (about 6 ounces), trimmed and washed

1. Make the vinaigrette: Combine the olives and the water in the bowl of a food processor fitted with the metal blade.
2. Process until the olives are finely chopped.
3. Add the garlic, basil, vinegar, and cumin; process until the mixture is smooth and combined, stopping to scrape the sides of the bowl with a rubber spatula as needed.
4. In a medium bowl, combine the beans, tomatoes, and red onion, and gently toss.
5. Pour the vinaigrette over the bean mixture, and toss well to coat.
6. To serve, divide the arugula leaves among 4 plates, and mound the bean mixture on top.
7. (Per serving)
8. Calories: 210
9. Fat: 13g
10. Cholesterol: 0mg
11. Carbohydrate: 18g
12. Sodium: 442mg
13. Protein: 5g
14. Fiber: 5g

pitted oil, water, garlic, basil, sherry vinegar, ground cumin, white beans, pear, red onion, arugula

Taken from www.epicurious.com/recipes/food/views/arugula-and-cannellini-salad-with-olive-vinaigrette-392318 (may not work)