White bean, roasted pepper, and arugula salad
1½ Tbsp, extra virgin
¼ tsp, freshly ground
Canned cannellini beans
15 oz, rinsed and drained
1 cup(s), halved
Roasted red peppers (packed in water)
7 oz, drained and thinly sliced
5 oz, baby leaves (about 8 cups loosely packed)
Grated Parmesan cheese
1 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