30-Minute Arugula Salad with Sausage and White Beans
Why This Recipe Works
For our arugula, sausage, and white bean salad recipe, we liked precooked chicken or turkey sausage, which was less greasy than pork sausage. Simply browned, the sausage turned out tough; we found it best to add a splash of water to the skillet once the sausage was browned and simmer it for a few minutes to ensure that it was tender. Chubby cannellini beans were too mild on their own so we decided to sauté them with a bit of red onion, sweet roasted peppers (jarred), and briny kalamata olives, all of which went far in perking up the flat-flavored beans. To further boost the flavor of our arugula, sausage, and white bean salad, we decided to simmer the mix with a bit of the dressing—a simple mustard-based vinaigrette, which the beans readily absorbed.