Heat the oil with the garlic

• Pour a generous amount of garlic-infused olive oil into a frying pan.
• Add the crushed garlic cubes and set over medium heat.
• Let the oil heat up and the garlic melt slightly.

Wilt the arugula

• Add the whole bag of arugula to the pan; it will look like a lot but cooks down.
• Cook, stirring, until the arugula has wilted considerably.

Add beans and tomatoes

• Pour in the drained and rinsed beans.
• Add the chopped tomatoes.
• Toss everything together and let it heat through.
• Add another garlic cube if you want it more garlicky and toss until it melts.

Serve

• Turn off the heat and transfer the salad to a bowl.
• Sprinkle the grated cheese blend on top.
• Serve as is, or over pasta with a squeeze of lemon.