Arugula and White-Bean Salad

• 3/4 cup Braised Cannellini (page 349)
• 2 large bunches arugula (about 1 pound)
• 1 small red onion, sliced thin
• Salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil, or to taste
• 1 1/2 tablespoons red-wine vinegar, or to taste

1. Fish the right amount of beans out of the cooking liquid and let them cool completely on a baking pan.
2. Meanwhile, pluck off the protruding stem ends of the arugula and discard any wilted or yellow leaves.
3. Wash the arugula in a large bowl or sinkful of water to remove all sand and grit.
4. Dry the arugula well, preferably in a salad spinner, and transfer it to a large mixing bowl.
5. Scatter the cooled beans and the onion over the greens, and season everything with salt and pepper.
6. Pour enough of the olive oil over the salad to coat the leaves lightly, toss to coat, then repeat with the vinegar.
7. Check the seasoning, adding more salt, pepper, oil, or vinegar as you like.
8. Serve immediately.

bunches arugula, red onion, salt, freshly ground black pepper, extravirgin olive oil, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/arugula-and-white-bean-salad-375063 (may not work)