Lemony White Bean and Arugula Salad
adapted from Giada At Home
5 packed cups (5 oz) arugula, cleaned and stemmed
1 15oz can cannellini beans, drained and thoroughly rinsed
3 tablespoons capers, rinsed and drained
1/2 small red onion, thinly sliced
3 tablespoons fresh lemon juice (about 1 large lemon...I picked mine from my tree!)
1 tablespoon maple syrup
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the dressing: In small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in olive oil until smooth and combined. Season with salt and pepper to taste.
For the salad: Combine the arugula, beans, red onion and capers. Pour the dressing over the salad and toss well to coat. Serve with additional black pepper if desired.