Place beans in a medium saucepan, cover with water, and soak overnight. The next day, drain off the soaking water and cover beans with fresh water to cook. Add 2 cloves garlic, 1/2 teaspoon black pepper, and rosemary to saucepan, cover, and boil for 45–50 minutes, until the beans are tender. Check occasionally to ensure that there is adequate water to avoid burning. Drain beans and cool in refrigerator until beans are at room temperature. In a small bowl, whisk lemon juice, olive oil, 1/4 teaspoon black pepper, and 1 clove minced garlic. In a large salad bowl, combine arugula leaves, chopped tomatoes, kalamata olives, and cooled beans. Pour in dressing and toss to distribute throughout the salad. Serve immediately. (This salad may be served at room temperature.)
Calories: 162 calories, Carbohydrates: 27 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 0 g, Sodium: 42 mg, Fiber: 9 g
Exchanges per serving: 1 1/2 starch, 1 nonstarchy vegetable, 1/2 fat. Carbohydrate choices: 2.
Sharon Palmer is a registered dietitian and freelance writer in Southern California.