1 small garlic clove, minced
1 tablespoon white wine vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon zest
1/4 teaspoon dry mustard powder
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
1 can (19 ounces) cannellini beans, rinsed and drained
1/4 small red onion, thinly sliced
1/2 cup grape tomatoes, halved
4 cups packed arugula
In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated. Add beans and toss to combine. Marinate for 30 minutes or put in refrigerator overnight.
In a salad bowl, pour bean salad in bottom and add onion, tomatoes and arugula. Toss and serve.