White bean, roasted red pepper & arugula salad
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This beautiful, hearty, satisfying salad can be made in under 20 minutes, and you probably have a majority of the ingredients already stocked in your fridge or pantry. The salad is comprised of a quick dressing of olive oil, balsamic vinegar, salt, and pepper. Pile on the cannellini beans, halved grape tomatoes, roasted red peppers, and lots of peppery arugula (feel free to use romaine or mixed greens if arugula isn't your favourite). Top with Parmesan for the finishing touch right before serving.
Ingredients
Olive oil
1½ tbsp(s)
Balsamic vinegar
1 tbsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Canned cannellini beans
15 oz, rinsed and drained
Grape tomatoes
1 cup(s), halved
Roasted red peppers (packed in water)
7 oz, drained and thinly sliced
Arugula
8 cup(s), baby leaves, loosely packed
Grated Parmesan cheese
1 oz, or shaved Parmesan cheese
Instructions
1
In large bowl, whisk 2 tbsp water, oil, vinegar, salt, and black pepper. Add beans, tomatoes, and roasted peppers and toss to combine. Add arugula and toss until coated. Divide salad among 4 plates. Top with cheese.
2
Serving size: 2 cups
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