• 4 cups wild arugula
• 2 cups drained cooked Rancho Gordo white beans, such as Ayocote Blanco, Cassoulet or Royal Corona beans
• 1 teaspoon Rancho Gordo Oregano Indio
• Olive oil
• Rancho Gordo Pineapple Vinegar (or other mild vinegar)
• Salt and freshly ground black pepper
• ½ cup pumpkin seeds, toasted

Serve 2 to 4

1. In a serving bowl, combine the arugula and beans. Add the Oregano Indio, crushing it with your hand. Season to taste with olive oil, vinegar, salt, and pepper.
2. Just before serving, sprinkle with toasted pumpkin seeds.