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Navy Bean Salad


We are now approaching high summer. AND I just love going to my garden (I share it with my dear friend, Tania) and picking all the tomatoes, peppers, eggplant. So I made this absolutely yummy meal the other night with the tomatoes and wanted to share the recipe with you. It is a great dish for high summer.

Navy Bean Salad with Arugula and Roasted Tomatoes

5 garlic cloves, peeled and chopped
2 yellow onions cut into wedges
1 fennel bulb, halved, cored and chopped
5 carrots, chopped
Extra virgin olive oil
1/2 teaspoon sea salt
Freshly ground black pepper
6 tomatoes, halved or quartered depending on size
3 cups cooked navy beans
5 cups arugula

Preheat oven to 400 degrees.  In glass baking dish, combine garlic, onions, fennel, and carrots.  Drizzle with just enough olive oil to coat vegetables evenly.  Toss with sea salt and pepper.  Roast uncovered 15 minutes or until just tender.  Remove from oven, add tomatoes and navy beans and return to oven.  Roast an additional 10 minutes or until tomatoes are soft.

Remove from oven, cover with fresh arugula, top with bean and vegetable mixture with a dash of sea salt and serve.  Makes 4 servings.

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