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White Bean Bruschetta Salad



In college, I studied abroad in Florence, Italy. Oddly enough, last night I had a dream I was traveling in Italy. Maybe it was because I was subconsciously thinking about how I had to edit this White Bean Bruschetta Salad today, or maybe it’s a sign that I need a vacation abroad (but, for real, who’s got my heady plane ticket??).


While I was abroad I took a Pairing Food and Wine class. Yes, this was a class. Yes, this counted towards my credits. Yes, you can be jealous. I learned a plethora of Italian recipes, including how to make my own pasta.


Speaking of pasta, the odd thing about my digestive issues is that when I lived in Italy, I had zero. Zero! The only time in my life I had zero digestive distress and zero acne. Not even a spot. When I returned, it all started again. Three years after I returned, it got terrible. My Uncle suggested I take wheat out of my diet. Within two weeks, my stomach was normal.

Odd, right? When I was in Italy, I ate all the wheat I could get my hands on, and my stomach was fine for the first time in my life. When I got back, it became the same cyclical struggle for a few years, until I eliminated gluten. One of my suspicions is the fact that there is no such thing as a pesticide or herbicide in Italy. GMO’s also aren’t a thing. Hmmm. Interesting, right?


Anyways, bruschetta is typically served over toasted bread with a little bit of parmesan on top. I’ve taken this traditional Italian dish and Wholistic Belly-ified it by omitting the bread and cheese, serving it over a bed of arugula, and adding northern beans for a little bit of protein. This is the perfect week-day lunch. Your belly, and your taste buds, will love it!


WHITE BEAN BRUSCHETTA SALAD Cook Time: 10 minutes | Serves: 3
  • 1.5 cups Cherry Tomatoes, Halved

  • 1 can White Beans

  • 2 Tbls Capers

  • 2 Tbls Fresh Basil, chopped

  • 2 cloves Garlic, chopped

  • 1/4 cup Extra Virgin Olive Oil

  • 2 Tbls Balsamic Vinegar

  • Salt & Pepper, to taste

  • 3 handfuls of Arugula

  1. Chop tomatoes, garlic, and basil.

  2. Mix all ingredients together except for arugula.

  3. Serve over a handful of arugula. Enjoy!

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