This colorful salad can also be served family style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help himself. Niçoise olives have an appealing nuttiness that complements the peppery arugula.

　　

Ingredients

serves 4

　　1/2 cup pitted oil-cured olives, such as Niçoise (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

　　

Step 1

Make the vinaigrette: Combine the olives and the water in the bowl of a food processor fitted with the metal blade. Process until the olives are finely chopped. 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.

　　

Step 2

In a medium bowl, combine the beans, tomatoes, and red onion, and gently toss. Pour the vinaigrette over the bean mixture, and toss well to coat. To serve, divide the arugula leaves among 4 plates, and mound the bean mixture on top.

　　

Fit to eat recipe

Step 3

(Per serving)

　　

Step 4

Calories: 210

　　

Step 5

Fat: 13g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 18g

　　

Step 8

Sodium: 442mg

　　

Step 9

Protein: 5g

　　

Step 10

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.