White Bean, Roasted Pepper, and Arugula Salad
- Total Time
olive oil1 ½ Tbsp, extra virgin
balsamic vinegar1 Tbsp
table salt½ tsp
black pepper¼ tsp, freshly ground
canned cannellini beans15 oz, rinsed and drained
grape tomatoes1 cup(s), halved
roasted red peppers (packed in water)7 oz, drained and thinly sliced
arugula5 oz, baby leaves (about 8 cups loosely packed)
grated Parmesan cheese1 oz, or shaved Parmesan cheese
- Whisk together water, oil, vinegar, salt, and black pepper in large bowl. Add beans, tomatoes, and roasted peppers and toss to combine. Add arugula and toss to coat.
- Divide salad evenly among 4 plates and top evenly with Parmesan.
- Serving size: 2 cups